Roasted rhubarb

Do something new to rhubarb - roast it!

Recipe uploaded by

Good Food

12 ratings 5

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 25 - 30 mins

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.
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, sugar 22g, salt 0.01 g

Recipe from Good Food magazine, May 2005.

Latest comments and suggestions

Essexclarkey

06 February 2008

Essexclarkey 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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jacqueline

02 May 2010

jacqueline rated and commented on this recipe

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!

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seascape

18 May 2010

seascape commented on this recipe

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.

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seascape

18 May 2010

seascape rated and commented on this recipe

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

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Cookery Mouse

06 July 2010

Cookery Mouse rated and commented on this recipe

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...

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superkat

07 July 2010

superkat commented on this recipe

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

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Von

03 September 2010

Von commented on this recipe

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.

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Von

03 September 2010

Von rated this recipe

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winnann

11 April 2011

winnann rated and commented on this recipe

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.

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CrayolaJW

14 May 2011

CrayolaJW rated this recipe

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sheils

14 November 2011

sheils rated and commented on this recipe

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

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Kel-Delacoe

17 April 2012

Kel-Delacoe commented on this recipe

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

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Good food

16 May 2012

Good food commented on this recipe

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.

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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 25 - 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, sugar 22g, salt 0.01 g

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