Roasted Rhubarb and Plums

Preheat the oven to 180°C fan bake.

Halve the plums and remove the stones. Cut the large plums into quarters, leaving the small ones in half. Cut the rhubarb into 6cm lengths. Place the fruit in a baking dish large enough to hold all the fruit in one layer. Pour over the orange juice. Combine the sugar, orange zest and mixed spice in a bowl and rub together with your fingertips until it looks like damp sand. Scatter evenly over the fruit.

Roast for about 15–20 minutes or until the fruit is tender but not collapsing. Cooking time will depend on the ripeness of the fruit. The plums may be cooked before the rhubarb: remove with a slotted spoon to a plate when done.

Remove all the fruit from the dish and set aside. Tip the cooking juices into a small pot and boil until reduced and glossy. When cool, pour over the fruit and gently combine.