Roasted rhubarb

Roasted rhubarb

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(22 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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kel-delacoe
17th Apr, 2012
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
sheils50
14th Nov, 2011
5.05
Gorgeous! Added a couple of split vanilla pods. The warm rhubarb works really well with vanilla ice cream and amaretto biscuits.
winnann
11th Apr, 2011
5.05
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.
vonnie
3rd Sep, 2010
5.05
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.
superkat
7th Jul, 2010
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
cara_caz
6th Jul, 2010
3.05
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...
sammy2xx
18th May, 2010
5.05
Forgot to rate, and also say I put it cold onto porridge for breakfast - delish.
sammy2xx
18th May, 2010
5.05
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.
richard71
2nd May, 2010
5.05
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!
jill_d987
9th Jul, 2009
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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