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Roasted rhubarb on a plate with yogurt.
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How To Make Roasted Rhubarb (Easy Rhubarb Recipe)

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).
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfasts, Desserts, Side Dishes
Cuisine: American
Diet: Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: baked rhubarb, braised rhubarb, cooked rhubarb, roasted rhubarb
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 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

Instructions

  • Prep: Preheat oven to 400℉ (204℃). Rinse rhubarb and cut into equal lengths to fit in a large baking dish.
    Rhubarb stalks closeup.
  • 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 overcook, as it will make the rhubarb mushy.
    Roasted rhubarb in a pan.
  • Serve: Serve warm with vanilla yogurt, ice cream, or whipped cream.
    Roasted rhubarb on a plate.

Video

Notes

Store leftovers in an airtight container for up to 5 days.
Leftovers can be frozen, though the texture will be softer when thawed.

Nutrition

Serving: 1serving | Calories: 84kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 200mg | Fiber: 2g | Sugar: 19g
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