Looking for a new way to cook up rhubarb? You’ll love this tender roasted rhubarb, a simple and versatile way to cook this tangy springtime favorite (without the need for a pie or crisp to act as our rhubarb vessel).
With just a handful of ingredients, you can transform fresh rhubarb into a tender and flavorful treat. This easy-to-follow recipe yields beautifully roasted rhubarb that can be enjoyed on its own or paired with creamy vanilla yogurt, ice cream, or whipped cream.
Despite this being a stupid easy recipe, I had quite some trial and error while making it. But I’ll give you all my tips for making perfect roasted rhubarb. Let’s cook!
Here’s What You’ll Need
Simple is the name of the game when it comes to these ingredients. Everything we’re using has the sole purpose of helping the rhubarb to shine!
- Rhubarb: The star of the recipe, rhubarb brings its unique tart and tangy flavor to the dish. Look for fresh rhubarb stalks that are firm and brightly colored.
- Sugar: Adds sweetness to balance out the natural tartness of rhubarb. The sugar helps to enhance the flavor and caramelization of the roasted rhubarb.
- Vanilla: Adds a touch of warmth and depth to the dish. The aromatic vanilla complements the tartness of the rhubarb.
- Lemon Zest: The lemon zest adds lemon flavor without adding much sour taste (there’s enough of that in the rhubarb!). Save the lemon juice for a different recipe (lemon risotto anyone?).
- Salt: A pinch of salt enhances the overall flavor by bringing out the natural sweetness of the rhubarb and balancing the tartness.
How to make Roasted Rhubarb
Step 1: Prep
Preheat the oven to 400℉ (204℃). Cut the rhubarb into equal lengths to ensures that they cook evenly and consistently. Choosing a large baking dish that can accommodate the rhubarb allows for proper spacing and prevents overcrowding, ensuring that the rhubarb roasts evenly.
Step 2: Assemble
Take your freshly cut rhubarb and place it in a baking dish. Then, add the remaining ingredients: sugar, vanilla, lemon zest, and a pinch of salt. Get your hands in there and toss everything together, making sure every piece of rhubarb gets coated with the sweet and tangy goodness.
Step 3: Bake
Pop the baking dish into the preheated oven and let the rhubarb cook for about 15 to 20 minutes. Keep a close eye on it though, as you want the rhubarb to be tender but not mushy. Be patient and resist the temptation to overcook it!
My Mistake = Your Success
Step 3 is where I went wrong a few times. The rhubarb is so easy to overcook, and when you do the flavor becomes incredibly mushy. This is nice for things like rhubarb compotes and rhubarb crisps, but not so nice when you want roasted rhubarb that keeps its shape on the plate.
Step 4: Serve
After the rhubarb has finished cooking, take it out of the oven and let it cool slightly. Whether you prefer to top it with the creamy goodness of vanilla yogurt, the indulgence of ice cream, or the fluffy perfection of whipped cream, the choice is yours!
Choose fresh rhubarb: Look for firm and crisp stalks of rhubarb that are bright in color. Avoid stalks that are wilted or have blemishes.
Adjust sweetness: If you prefer a sweeter taste, you can increase the amount of sugar in the recipe.
Add flavor variations: Get creative with flavors by adding spices like cinnamon or cardamom to the rhubarb mixture. You can also experiment with adding a splash of orange juice or a sprinkle of grated ginger for a twist.
Serve with contrasting textures: While the roasted rhubarb is delicious on its own, you can enhance the experience by pairing it with different textures. Try serving it over a crunchy granola, alongside a buttery shortbread cookie, or with a dollop of creamy mascarpone cheese.
Leftovers? No problem! If you have any leftovers, store them in an airtight container in the refrigerator. The roasted rhubarb can be enjoyed chilled as a topping for yogurt or oatmeal, or you can even blend it into a smoothie.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
- 1½ lbs rhubarb 680 g
- ½ cup sugar 100 g
- 1 tsp vanilla 5 mL
- 1 lemon just the zest, not the juice
- Pinch salt
- Prep: Preheat oven to 400℉ (204℃). Rinse rhubarb and cut into equal lengths to fit in a large baking dish.
- Assemble: Place rhubarb in a baking dish, then add all remaining ingredients. Toss with your hands to combine everything.
- Cook: Cook for 15 to 20 minutes, just until rhubarb is tender. Do not over cook, as it will make the rhubarb mushy.
- Serve: Serve warm with vanilla yogurt, ice cream, or whipped cream.
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