Slow-roasted rhubarb recipe

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6 - 8






10 min


1 hr 30 min

Nutrition per portion

Calories 134 kCal 7%

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


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


  • 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. 

Top tip for making Slow-roasted rhubarb

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

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(148 ratings)
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