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Slow-roasted rhubarb

(45 ratings)

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Allthough the rhubarb takes 90 mins to cook, there is not much to prepare. This dessert is worth the wait. It is tangy and yummy with ice cream or cream.
Allthough the rhubarb takes 90 mins to cook, there is not much to prepare. This dessert is worth the wait. It is tangy and yummy with ice cream or cream.
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Rhubarb is delicious just simply roasted. While it's in season make sure you whip up a batch of this tangy slow-roasted rhubarb for a flavoursome spring dessert

Ingredients

  • 800g-1kg (1lb10oz-2lb) rhubarb
  • 250g (8oz) caster sugar
  • Zested rind and juice of 2 oranges
  • Ice cream, to serve

If the dish doesn’t have a lid, cover with a sheet of baking parchment with foil over the top of that.

Method

  1. Set the oven to 120°C/250ºF/Gas Mark ½.
  2. Cut the rhubarb into 6-8cm lengths and place them in a non-metallic ovenproof dish, sprinkle over the sugar and orange zest, and stir to coat the rhubarb in the sugar. Pour over the orange juice. Cover the dish with a lid.
  3. Cook the rhubarb in the centre of the oven for 1-1½ hrs, or until the rhubarb is just tender.
  4. Remove rhubarb from the oven and leave it to cool.
  5. Serve at room temperature or chilled, with ice cream. The rhubarb will keep for up to 3-4 days in the fridge. 
To freeze: The rhubarb can be packed into a plastic container and frozen for up to 1 month. Let it defrost before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 134(kcal)
  • Fat 0.0g
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(45 ratings)

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