500 grams small, firm but ripe plums
3-4 stalks rhubarb, washed
1 cup brown sugar
1 teaspoon ground mixed spice
zest of 1 orange
juice of 2 oranges
thick plain yoghurt or mascarpone
Preheat the oven to 180˚C.
Halve the plums and remove the stones. Cut the rhubarb into 6 cm lengths. Place in a baking dish large enough to hold all the fruit in one layer. Combine the brown sugar, mixed spice and orange zest and scatter evenly over the top. Pour over the orange juice. Roast for 15-20 minutes until the rhubarb is tender but not collapsing.
Set aside to cool before removing from the baking dish.
To serve: Place the fruit in individual bowls and top with a spoonful of yoghurt. Serve with Fig and Caraway Seed Biscotti.