Easy Roasted Rhubarb Recipes
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- 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.
- 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.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
SLOW-ROASTED RHUBARB
Steps:
- Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
- Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
- Serve over ice cream or shortbread.
ROASTED RHUBARB
Make and share this Roasted Rhubarb recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a baking pan and spread out evenly.
- Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
- Stir, cool slightly, and serve with ice cream or yogurt.
Nutrition Facts : Calories 129.8, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 32.3, Fiber 2.3, Sugar 27.6, Protein 1.2
SIMPLE BAKED RHUBARB
This recipe for baked rhubarb from Martha Stewart Living makes the perfect spring dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
- Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with heavy cream.
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- Preheat oven to 350°. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20–25 minutes.
- Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.
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