Roasted rhubarb

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• Essexclarkey

  2008-02-06 19:54:49.24913

  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

  2008-07-11 19:13:42.387451

  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

  2008-09-06 11:46:20.305682

  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

  2009-02-15 19:11:18.104233

  jo62 rated and commented on this recipe

  

  Great way to cook rhubarb.

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• PoshPaws

  2009-05-03 15:27:12.380256

  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

  2009-05-16 20:19:10.225736

  gill.g rated and commented on this recipe

  

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

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• Jill

  2009-07-09 13:03:51.823068

  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

  2010-05-02 12:24:15.551659

  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

  2010-05-18 22:47:52.18665

  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

  2010-05-18 22:49:26.411041

  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

  2010-07-06 16:50:25.723263

  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

  2010-07-07 12:09:28.576781

  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

  2010-09-03 21:18:18.981071

  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

  2010-09-03 21:18:40.520022

  Von rated this recipe

  

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• winnann

  2011-04-11 23:12:50.806194

  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

  2011-05-14 15:48:10.061203

  CrayolaJW rated this recipe

  

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• sheils

  2011-11-14 15:00:26.277797

  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

  2012-04-17 00:06:12.344122

  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

  2012-05-16 19:17:46.018271

  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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• Beclam

  2012-06-08 01:23:58.984155

  Beclam commented on this recipe

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

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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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