Roasted rhubarb

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• Beclam

  08 June 2012

  Beclam rated this recipe

  

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• Babka the Brave

  14 October 2012

  Babka the Brave rated and commented on this recipe

  

  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.

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• MrsMcE

  25 March 2013

  MrsMcE rated and commented on this recipe

  

  Also made the roasted rhubarb and strawberry crumble - went down a storm!

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• KhelseaJosephine

  03 May 2013

  KhelseaJosephine commented on this recipe

  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.

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• KhelseaJosephine

  03 May 2013

  KhelseaJosephine commented on this recipe

  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.

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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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