Roasted rhubarb

Roasted rhubarb

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (26)

gilliangol's picture
5

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

poshpause's picture
5

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
5

Great way to cook rhubarb.

pennyclark's picture
3

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

annawalton's picture
4

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!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…