Autumn salad of pomegranate, pear and fig in rhubarb syrup

Serves 6 Place sugar, 2 cups water, spices, lemon juice, scraped seeds from vanilla bean and bean in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, add rhubarb, cover with a disc of baking paper, and simmer gently over low-medium heat for 5 minutes or until tender and rhubarb is still holding its shape, then, using a slotted spoon, transfer to a bowl.

Add pears to syrup and cook, covered with paper, for 10 minutes or until tender. Return rhubarb to syrup with pears, add pomegranate seeds and cool, then cover and refrigerate until chilled.

Just before serving, quarter figs and add to fruit salad, divide among bowls and serve scattered with pistachios, with yoghurt passed separately.