Start with making the rhubarb compote. Combine the rhubarb, caster sugar and 2 tbsp of water in a small saucepan. Clamp on the lid and place over a low-medium heat. Cook for 6–8 minutes, stirring occasionally, until the chunks of rhubarb have broken down into a thick compote. Remove from the heat and set aside to cool.
Preheat the oven to 180°c (fan assisted)/390°f/gas 6 and line a brownie tin with parchment paper. My brownie tin is 21cmx21cm, but you’ll be fine with one slightly smaller too.
Bash the cardamom pods to access the seeds. Grind the seeds in a pestle and mortar, into a fine powder. Set aside for use later.
Combine the melted butter, soft light brown sugar, egg, vanilla bean paste and a pinch of salt in a mixing bowl. Sift in the plain flour and ground cardamom and fold gently, until fully combined. Stir through the chopped white chocolate.
Randomly dollop both blondie batter and rhubarb compote into the prepared tin, alternating between them. Use a knife to marble them gently together, then bake for 20-25 minutes, until golden and set on top.
Allow the blondies to cool completely in their tin, before chopping into slices and keeping refrigerated. You can eat them at room temperature when they are slightly gooey, but I prefer them straight from the fridge when they have turned fudgy and chewy. Both options are delicious, but see what you prefer.

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