The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Cardamom and Orange Spiced Rhubarb
Tender shoots of gorgeously pink forced rhubarb are available now – simply cooked with a little sugar and spice, it is delicious with French Toast for weekend winter brunch.

Try our delicious spiced rhubarb. Stewed in sugar syrup, orange and cardamom, it's perfect on top of our fluffy French toast!
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Ingredients
- 50 g caster sugar
- 10 cardamom pods, crushed
- Juice and finely-grated zest of 2 oranges
- 400 g forced rhubarb, cut into 5cm lengths
Directions
- Step 1In a frying pan, gently heat caster sugar, cardamom pods and the juice and finely-grated zest of oranges and a couple of tablespoons water until the sugar has dissolved. Simmer for 2-3 mins.
- Step 2Strain, then return the syrup to the pan, add forced rhubarb and spread out in one layer. Cook over a low heat for 3-5 min, turning halfway until completely tender but holding its shape. Tip onto a plate to cool. Serve with French toast and a dollop of crème fraiche.
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