Roasted rhubarb

Roasted rhubarb

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(24 ratings)

Cook: 25 mins - 30 mins


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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  • 550g rhubarb



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

  • 85g golden caster sugar


  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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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.
16th May, 2009
Absolutely beautiful! I served this with Greek Yoghurt - a fab combination!
poshpause's picture
3rd May, 2009
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!
15th Feb, 2009
Great way to cook rhubarb.
pennyclark's picture
6th Sep, 2008
just done this to use up the rhubarb in the garden, cooked for 15mins and gone mushy, but tastes lovely.
11th Jul, 2008
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.
6th Feb, 2008
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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