For the roasted rhubarb
5-6 stalks rhubarb
good shake of light brown sugar
For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.
Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar.
Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.
Serve with lactose free rice pudding or lactose free custard.
Recipe adapted from: Good Food