Rhubarb on Toast
 

1. Remove and discard the leaves and trim the stems into nice neat batons.  
2. Toss the rhubarb in a baking dish with the sugar. Leave to macerate at room temperature for 20 minutes. 
3. Preheat the oven to 160°C. Cover the baking dish with foil and bake for 15-20 minutes or until the rhubarb is tender but still holds its shape. Set aside and leave to cool and the rhubarb will take on a deep pink colour.  
4. Whip all orange cream ingredients together until stiff peaks form and serve on toast with Rhubarb & Custard Jam and roasted rhubarb.