Sweet Cinnamon Roti with Sour Cream and Roasted Rhubarb

Preheat the oven to 150°C fan bake.

Rhubarb: Place the rhubarb in a single layer on an oven-proof baking dish. Sprinkle the sugar over and bake for 15 minutes until soft but firm enough to hold its shape.

Sweet cinnamon roti: Mix together the cinnamon and sugar in a small bowl and sprinkle half of the mixture onto a large plate (the remainder will be used for sprinkling at the end).

Heat the oil in a pan over a medium heat. Working one by one, fry each roti half for 20 seconds on each side then transfer to the plate of sugar mixture and coat both sides. Place on a wire rack in the oven while you cook the remaining roti.

To serve: Fill the roti halves with a spoonful of sour cream and the rhubarb then sprinkle over the remaining cinnamon sugar. Serve with extra sour cream and a sprinkle of raw sugar.