When I came across the method for roasting rhubarb my first thought was to add some ginger, to literally spice things up. However, after recently trying a watermelon dessert that was made with such an overabundance of ginger, I decided to try another option. It’s is such a powerful ingredient when fresh, that a very light hand is needed. You could say, sadly, that there was enough ginger used in that dessert to make me want to give it a miss, for some time to come.
I turned instead to orange zest. Perfect, I thought. A subtle yet fragrant addition that pairs well with many things, rhubarb included.
A recipe that’s reminiscent of fruit compote, and accordingly many uses, it’s so quick to make you’ll probably make it a lot during rhubarb season.
It will cook very fast, so don’t venture too far away from your oven. In fact, check it for done-ness after just a few minutes. If you do happen to overcook it and it gets too soft, use a heatproof spatula to reform the pieces, while they’re still warm. While they won’t look as nice, they’ll still taste great.
It may seem like a lot of sugar but it helps to break down the fibres as well as make a bit of extra sauce when it mingles and gets happy with the cooking juices.
- 2 - 3 stalks rhubarb, ends trimmed, cut into approx. 2 inch length pieces
- 3 TBSP icing sugar
- 1/2 tsp orange zest, finely grated
- Preheat oven to 325°
- Rinse the cut rhubarb and place in a shallow baking dish, with some of the water clinging.
- Sprinkle over the icing sugar and zest, stirring to combine.
- Put the rhubarb into one layer, cover with foil and place in the oven.
- Bake for 5 - 8 minutes, until tender when pierced with a knife but still holding their shape.
- Remove from heat and serve warm or at room temperature.
- Tip: Delicious to serve as you would any fruit compote, for weekend breakfast over pancakes and waffles, for dessert with ice cream, frozen yogurt or as a topping for your favourite cheesecake