Roasted rhubarb

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• 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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• 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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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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