Quite often rhubarb is stewed to use in various rhubarb recipes, or recipes using rhubarb. A delicious alternative is to roast the rhubarb in the oven with a little orange juice and brown sugar. This roasting helps the rhubarb to keep its beautiful colour, it intensifies the flavour and retains the shape of the rhubarb rather than a mush. Once you have your roasted rhubarb use as you would in any recipe with stewed rhubarb or freeze.
The telling sign of fresh rhubarb is not only its bright color but the stalks should be firm and upright, the leaves a pale yellow never black.
The telling sign of fresh rhubarb is not only its bright color but the stalks should be firm and upright, the leaves a pale yellow never black.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb/ 450g rhubarb
- 2 tbsp soft, brown sugar
- 3 tbsp orange juice
Preparation:
Preheat the oven to 350°F/175°C/Gas 4
- Cut the rhubarb into 1"/3cm pieces. Place the rhubarb into an ovenproof dish. Sprinkle over the sugar and the orange juice.
- Loosely cover the dish with tin foil, a lid or simply a roasting tray. Bake in the preheated oven for approx 20 minutes or until the rhubarb is cooked through but not falling apart.
