Roasted Rhubarb

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.

Roasted Rhubarb
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  1. 2 - 3 stalks rhubarb, ends trimmed, cut into approx. 2 inch length pieces
  2. 3 TBSP icing sugar
  3. 1/2 tsp orange zest, finely grated
  1. Preheat oven to 325°
  2. Rinse the cut rhubarb and place in a shallow baking dish, with some of the water clinging.
  3. Sprinkle over the icing sugar and zest, stirring to combine.
  4. Put the rhubarb into one layer, cover with foil and place in the oven.
  5. Bake for 5 - 8 minutes, until tender when pierced with a knife but still holding their shape.
  6. Remove from heat and serve warm or at room temperature.
  1. 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
farm girl city chef


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