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Roasted rhubarb

Do something new to rhubarb - roast it!

  • Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 94
  • Carbohydrates 23
  • Saturated Fat 0
  • Sugar 22
  • Protein 1
  • Fat 1
  • Fibre 2
  • Salt 0.01

Nutrition per serving

  • Calories 94
  • Carbohydrates 23
  • Saturated Fat 0
  • Sugar 22
  • Protein 1
  • Fat 1
  • Fibre 2
  • Salt 0.01

Ingredients

  • 550g rhubarb
  • 85g golden caster sugar

Method

  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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