Toss together cantaloupe, honeydew, sugar, salt, and cardamom in a large bowl. Stir gently until melon is evenly coated. Cover with plastic wrap, and refrigerate until melon has started to release ...

Preheat the oven to 200C/180C Fan/Gas 6. Put the rhubarb in a roasting tin, sprinkle over 2 tablespoons of the sugar and stir until completely coated.

Bring cream, brown sugar, cinnamon, cardamom, nutmeg, and salt to a boil in a large skillet over medium-high; boil, stirring occasionally, until thickened and darkened in color, about 2 minutes.