Roasted Rhubarb

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There's something instantly thrilling about a fresh harvest of rhubarb from your garden. Still, far too often, we wrack our brains for exciting ways to use up this delicious yet often underappreciated vegetable. I'm excited to share another way to use this wonderful spring vegetable: roasting it. Easier than pie, roasted rhubarb intensifies the natural flavors without overwhelming its lovely tartness.

top down view of roasted rhubarb stalks and spices in a white baking dish — Sweet stewed rhubarb with ginger, vanilla, cinnamon, and anise image credit: deposit photos

Why Roast Rhubarb?

Unlike stewing, roasting rhubarb enhances its tangy flavor while preserving a firmer, bite-friendly texture. The dry heat caramelizes the edges of the rhubarb and brings out a level of sweetness and flavor that adds depth and versatility to your dish.

Roasting elevates its rhubarb's taste in a deliciously different way. This easy recipe offers many opportunities for experimentation, creating a delectably sweet and slightly tangy base for desserts or an unconventional accompaniment to savory dishes such as roast pork.

top down shot of chopped rhubarb on a silver metal sheet tray

Ingredients Needed

All you need is:

Rhubarb stalks
Sugar or honey
A small pinch of kosher salt

A hit of citrus, such as orange or lemon juice, is optional and helps balance the overall flavor.

Step By Step Instructions

Preparation: Rinse and trim rhubarb stalks, making sure to discard the leaves which contain toxic oxalic acid. Cut the stalks into 1-inch pieces. Preheat your oven to 375 degrees F.

rhubarb, blackberries and honey recipe for rhubarb crisp — image credit: stephanie gravalese // slow living kitchen

Combining Ingredients: Toss rhubarb pieces with 1-2 tablespoons of sugar or honey and a pinch of salt in a large bowl until evenly coated.

Roasting: Arrange the rhubarb in a single layer on a parchment paper-lined, rimmed baking sheet.

Roast until the rhubarb is tender and its released juices start caramelizing, about 15-20 minutes. Let the roasted rhubarb cool to room temperature before using or storing.

📖 Recipe

2 cups

Easy Slow Roasted Rhubarb

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Brown Sugar Slow-roasted rhubarb is a delicious and sweet treat.

Ingredients

2 cups of chopped rhubarb stalks
1 tablespoon dark brown sugar
2 tablespoons orange juice

Instructions

Wash and cut the rhubarb into 1-inch pieces.
Place the rhubarb in a baking dish with nonstick cooking spray.
In a separate bowl, add juice and sugar and mix until fully combined
Pour the brown sugar and juice mixture over the top of the rhubarb.
In a preheated 375 degrees F oven, bake for 20-30 minutes or until the rhubarb is fork tender.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 43Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 0g

Serving Suggestions

The possibilities for incorporating this roasted gem into your meal plan are endless. Imagine savory roast pork partnered with the tartness of roasted rhubarb. For dessert lovers, create a classic combination of roasted rhubarb over velvety vanilla ice cream or creamy yogurt. Otherwise, enjoy it on hot oatmeal for breakfast or spooned onto pancakes. The juice left after roasting can also be used as a delightful syrup.

Variations And Additions For Added Flavor

There are a myriad of ways to customize roasted rhubarb. While roasting, add a vanilla bean, a couple of star anise, or a few slices of ginger for warmth, or even toss in strawberries for a complementary sweetness. A sprinkle of cinnamon or cardamom can add depth of flavor.

Storage And Reheating Tips

Roasted rhubarb can be stored in the refrigerator for about a week. Leftovers can also be frozen and will maintain their quality for about two months. Warm gently on a stove or in an oven until just hot to reheat.