Roasted rhubarb

Roasted rhubarb

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(19 ratings)

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Cooking time

Cook: 25 mins - 30 mins

Skill level

Easy

Servings

Serves 4

Do something new to rhubarb - roast it!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
94
protein
1g
carbs
23g
fat
1g
saturates
0g
fibre
2g
sugar
22g
salt
0.01g

Ingredients

  • 550g rhubarb
  • 85g golden caster sugar

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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.

Recipe from Good Food magazine, May 2005

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Comments

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poshpause's picture
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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!

joannepd's picture
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Great way to cook rhubarb.

pennyclark's picture
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just done this to use up the rhubarb in the garden, cooked for 15mins and gone mushy, but tastes lovely.

annawalton's picture
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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.

la_mac's picture

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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