Rhubarb self-saucing pudding

1 bunch rhubarb, chopped

2½ cups caster sugar

finely grated zest and juice of 1 orange

2 cups self-raising flour

100g unsalted butter, melted

2 eggs

2 tsp natural vanilla extract

vanilla ice cream, to serve

1. Toss the rhubarb with ½ cup caster sugar and the orange juice in a Thermglass® 3L Oblong Baking Dish. Microwave on medium powder with lid on and vent open for 6 minutes, until just tender. Set aside for 5 minutes with lid on and vent open, then drain the juice into a jug and set aside.

2. Combine the flour, butter, ½ cup sugar, eggs, vanilla, orange zest and ¾ cup rhubarb juices in a bowl and whisk until smooth. Pour over the rhubarb pieces. Mix the remaining sugar with 1 cup boiling water, then pour over the batter. Bake for 30-35 minutes, until a skewer can be inserted and removed cleanly. Serve warm with vanilla ice cream.

Tip: Apply Thermoglass® lid to store leftovers for later. Pop open lid vent when microwave reheating.