This is the quickest way to make a sweetly delicious rhubarb dish and requests for seconds are always guaranteed. Make ahead of time and gently rewarm in the microwave or stove top before serving. I served this recently with a pavlova that got lots of raves.

500 grams (1 pound) rhubarb cut into 1-inch lengths (about 4 cups)

¼ cup white sugar

¼ cup corn syrup

¼ cup brown sugar

¼ cup blood-orange juice

Preheat oven to 350 F.

Butter an oven-proof dish. Toss rhubarb with white sugar and place in baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.

Combine syrup, brown sugar and orange juice in a small pot. Bring to boil over medium heat and simmer for 10 minutes or until mixture thickens.

Remove from heat, cool a little and pour over rhubarb and toss gently to combine. Serve warm in glass dishes with ice cream or over slices of pound cake. Serves 4