Roasted rhubarb

Roasted rhubarb

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(21 ratings)

Cook: 25 mins - 30 mins

Easy

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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Ingredients

  • 550g rhubarb
    Rhubarb

    Rhubarb

    roo-barb

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

  • 85g golden caster sugar

Method

  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, questions and tips

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SiNZ
11th Mar, 2016
3.8
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
11th May, 2014
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
29th Jul, 2013
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
4th Sep, 2013
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
3rd May, 2013
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
3rd May, 2013
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
25th Mar, 2013
5.05
Also made the roasted rhubarb and strawberry crumble - went down a storm!
babsfazekas
14th Oct, 2012
4.05
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
8th Jun, 2012
5.05
Made this for the rhubarb and strawberry crumble featured on your site - absolutely gorgeous!
lizcornish
16th May, 2012
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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Bar49's picture
Bar49
25th Apr, 2016
5.05
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 www.cookingthekitchen.com And Enjoy!
Caroline Landy
21st Sep, 2014
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.