Roasted rhubarb

Cook: 25 mins - 30 mins


Serves 4
Do something new to rhubarb - roast it!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal94
  • fat1g
  • saturates0g
  • carbs23g
  • sugars22g
  • fibre2g
  • protein1g
  • salt0.01g
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  • 550g rhubarb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 85g golden caster sugar


  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.

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Comments (26)

SiNZ's picture

Did this tonight with the ginger ice cream recipe. Very simple. I probably overcooked the rhubarb slightly (sugar had't dissolved fully so tried to give it a bit longer) but absolutely delicious. Reckon you could add less sugar if wanted.

bonbonlarue's picture

I did this for the first time last night, served it with raspberry sorbet and low fat creme fraiche. Amazing. Enough left over for tonight, microwaved on medium for 2 minutes and just as tasty. For a fan assisted oven though, cut the cooking time to 10 minutes. I will never stew rhubarb again !

peteupton's picture

My Tesco kitchen foil pack has a warning message 'Do not allow foil to come into direct contact with acidic foods eg Rhubarb and citrus fruits'!

horsellian's picture

But this recipe doesn't tell you to put the rhubarb in direct contact - you just have to cover the dish/roasting tin/whatever you're using.

khelseajosephine's picture

I already subscribe to Good Food but would be interested in recipes that are fat free or very low fat and no sugar. Does Good Food ever use recipes such as these? Or do I have to stick to Slimming Club recipes, which are wonderful but I would like a little more healthy eating recipes from other sources.

khelseajosephine's picture

I am on a diet so didn't use sugar and will add the roasted rhubarb to either fat-free natural yogurt or very low fat cottage cheese with some Splenda and make desserts.

pong-xiaojie's picture

Also made the roasted rhubarb and strawberry crumble - went down a storm!

babsfazekas's picture

Made this for the rhubarb and strawberry crumble, which was wonderful. A couple of things though: as a few others have mentioned, my rhubarb was pretty soft after 15 mins so I think an initial 10 mins would work great. Also didn't get any syrupy juices at all despite covering it with foil, not sure why. Will make it again for sure and see if I can get it just right.

beclam's picture

Made this for the rhubarb and strawberry crumble featured on your site - absolutely gorgeous!

lizcornish's picture

Perfection! Once you have tasted rhubarb cooked this way you will never want to eat it cooked any other way again! And it couldn't be easier to prepare.

kel-delacoe's picture

First time cooking with rhubarb and this was great :) not mushy and still some bite:) as I'm on SW I omitted the sugar but did add a bit of lemon juice, served with yogurt and a sprinkling of all spice! Lovely

sheils50's picture

Gorgeous! Added a couple of split vanilla pods. The warm rhubarb works really well with vanilla ice cream and amaretto biscuits.

winnann's picture

Perfection. Simple to do and deliciously tender. Polished off quickly with meringue nests and creme fraiche. Ice cream next time. No more stewed rhubarb here.

vonnie's picture

My very favourite way of cooking rhubarb.
The juices are especially nice drained off and added to prosecco or champagne for a rhubarby take on a bellini.

superkat's picture

Gorgeous - the rhubarb keeps its shape and "bite", you get loads of beautiful pink juice - and you don't need to add any more sugar afterwards. Wonderful with ice-cream or even low fat fromage frais x

cara_caz's picture

This was tasty and I liked the way the rhubarb kept its shape and colour - it made it into a pretty dish when served with vanilla ice cream. I have to say though, it still doesn't beat stewed rhubarb for me! I prefer the comforting, soupy texture and when it melts into ice cream...

sammy2xx's picture

Forgot to rate, and also say I put it cold onto porridge for breakfast - delish.

sammy2xx's picture

I will always cook rhubarb this way - so easy and I like how it doesn't go into a boiled mess. It's quite a foolproof method - I forgot to cover with foil and it coked quicker but was still fine.

richard71's picture

The flavour of roasted rhubarb is so much more intense than tht of stewed rhubarb. It is lovely as a cold compote for breakfast or as an easy pudding with double cream. And it's so easy!

jill_d987's picture

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.


Questions (0)

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Tips (2)

Bar49's picture

I made this recipe for my memoir-ish and topical food blog, called Cooking the Kitchen. I originally found the recipe in Chez Panisse Fruit by Alice Waters. For writing about this and that including musings on this rhubarb dish, go to
And Enjoy!

Caroline Landy's picture

Increase oven to 210C and roast for 20/25 mins, but a good recipe given we have rhubarb in the garden a great way to eat it.