Cut 400g rhubarb (forced rhubarb has that lovely pink colour and delicate flavour) into 4cm pieces and lay in a single layer in a shallow baking dish (they should fit snugly).

Mix together 140g sugar (I use a 35% ratio of fruit to sugar) with 70ml water* (half the weight in sugar) in a small saucepan and dissolve the sugar over a low heat, stirring it well.

Pour the syrup evenly over the rhubarb, cover with baking paper, and bake in the oven set to 170 °C for 12–15 minutes (depending on the thickness of the rhubarb stalks).

Remove from the oven and leave to cool, and refrigerate overnight.

Carefully remove the stalks from the dish and strain the syrup into a jar (will keep in the refrigerator for a month, or freeze).

If any of the stalks break apart, you can strain these through a sieve to extract the syrup. Don’t throw away the pulp. Stir it into yoghurt and then serve with the rhubarb pieces scattered over the top, with a drizzle of the syrup and a sprinkling of chopped pistachio as garnish.

* You can substitute blood orange juice for the water.