Well, hang out the bunting: it’s jubilee time (I will celebrate anything that involves an extra public holiday. Anything, I tell you).
Baked rhubarb breakfast pots
4 sticks of rhubarb
1 orange, zest and juice
A sprinkle of dark brown soft sugar
250g thick creamy natural yoghurt
Heat the oven to 180C. Peel and slice the rhubarb into 4cm chunks.
Zest and juice the orange and add rhubarb, orange zest and juice to an oven dish. Sprinkle over the sugar and bake for 30 minutes until the rhubarb is soft and slightly caramelized.
Allow to cool and serve with yoghurt.