This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.

Or, to make it totally dairy-free, omit the whipped cream and use just coconut yoghurt (this makes it very rich - you’ll only need a small amount!) Cook the rhubarb with a small amount of water ...