Slow-roasted rhubarb Recipe

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serves:

6-8

Skill:

easy

Cost:

cheap

Total Time:

01:40

Prep:

00:10

Cooking:

01:30

Nutrition per portion

RDA
Calories 134 kCal 7%
Fat 0g 0%
  -  Saturates 0g 0%

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

Method

  • Set the oven to 120°C/250ºF/Gas Mark ½.

  • 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.

  • Cook the rhubarb in the centre of the oven for 1-1½ hrs, or until the rhubarb is just tender.

  • Remove rhubarb from the oven and leave it to cool.

  • Serve at room temperature or chilled, with ice cream. The rhubarb will keep for up to 3-4 days in the fridge. 

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Top Tip

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