Roasted rhubarb

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Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
2. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Per serving

94 kcalories, protein 1g, carbohydrate 23g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.01 g

Latest comments and suggestions

• la_mac

  06 February 2008

  la_mac commented on this recipe

  I was never very keen on Rhubarb until I started using this recipe. I used to cook it for my partner, but didn't eat it myself. Thwn I started to use this as with the crumble recipe that accompanied it that included pine nuts in the mix and now I am hooked!

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• monkeymagic

  11 July 2008

  monkeymagic rated and commented on this recipe

  

  Try adding the juice and zest of half an orange and some chopped ginger for an unsual twist to the roasted recipe. Goes great in a crumbel or just on it's own.

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• Penny

  06 September 2008

  Penny rated and commented on this recipe

  

  just done this to use up the rhubarb in the garden, cooked for 15mins and gone mushy, but tastes lovely.

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• jo62

  15 February 2009

  jo62 rated and commented on this recipe

  

  Great way to cook rhubarb.

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• PoshPaws

  03 May 2009

  PoshPaws rated and commented on this recipe

  

  I will now never cook rhubarb any other way. Apart from not dissolving into an amorphous mass of mush, the flavour is intensified and the end result is far more adaptable for inclusion in other recipes. Delish!

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• gill.g

  16 May 2009

  gill.g rated and commented on this recipe

  

  Absolutely beautiful! I served this with Greek Yoghurt - a fab combination!

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• Jill

  09 July 2009

  Jill commented on this recipe

  For a grown-up version I used less sugar and sprinkled the rhubarb with some mead before roasting with delicious results. This also works using a dessert wine instead of mead.

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Ingredients

• 550g rhubarb
• 85g golden caster sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Ingredients

• 550g rhubarb
• 85g golden caster sugar

Per serving

94 kcalories, protein 1g, carbohydrate 23g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.01 g

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