A spring fruit that gives so much in terms of flavour and colour, it takes little effort to make rhubarb come alive (and become edible)! The addition of star anise, vanilla and orange was suggested by Roseanna (Laura’s cousin) and provides a delicate flavour that really balances well with rhubarb’s natural sharpness. This recipe isn’t super sweet, so feel free to add a little more honey or agave nectar if it’s too sharp for you. Delicious served as a breakfast with yoghurt or ice cream for a more unusual dessert. …