Roasted Rhubarb

June 4, 2015

Oven-roasted rhubarb

Oven-roasted rhubarb

I don’t know why it has never occurred to me to make roasted rhubarb instead of sauce on the stove top.  I like the richer flavors of other oven-roasted vegetables, like potatoes, yams, squash, kale, etc.  So after seeing this method acclaimed in Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites by Aimee Wimbush-Bourque, I decided to give roasting a try.



I am now a rhubarb roasting convert.  Roasting is super simple — just add a light dusting of sugar to the rhubarb diced in a bowl, pour the bits in a single layer on a baking sheet, and bake in a 325-degree oven until soft.

Making rhubarb sauce on the stove top takes a bit more attention.  I always added a little water to get the sauce started, which diluted the flavor just a tad and made the sauce a bit more watery.  And I had to be on hand to stir it as it cooked.  Roasting in the oven is easier and releases just enough juice to make a nice sauce.

Rhubarb sauce over cheese cake

Rhubarb sauce over cheese cake

If you love rhubarb, give roasting a try.




2 Responses to “Roasted Rhubarb”

  1. Cynthia Melcher Says:

    Rosemary, thank you for finding, trying, and sharing this! We’ll give it a try, maybe to go on homemade vanilla ice cream for a friend’s wedding shower July 2!

  2. Adrienne Says:

    will definitely try this. thank you.

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