Roasted Rhubarb

An easy summer dessert recipe, rhubarb cooked until just soft in the oven and then served with Greek yogurt, rice pudding, even stirred in the morning oatmeal!

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This may not be Beebopareebop Rhubarb Pie – ha! one of the ‘sponsors’ of my Minnesota favorite Prairie Home Companion – but it’ll have rhubarb lovers bopping around the kitchen with excitement.

Easy to make? Check. Flexible to serve? Check. An easy summer dessert? Check again. Delicious? Triple check.

VANILLA SUGAR is easy to make. Just slip ‘spent’ vanilla beans into a jar of sugar.
ALANNA’s TIPS I’ve served Roasted Rhubarb over Greek yogurt and rice pudding – parfaits would be sexy to serve! It’s great stirred into morning oatmeal and lovely with custard.

SUMMER EASY:
ROASTED RHUBARB

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4
  • 8 ounces fresh or frozen rhubarb
  • Juice of a lemon
  • 1/4 cup vanilla sugar or plain sugar

Preheat oven to 300F. Cut rhubarb in chunks or lengths, toss with lemon juice and sugar. Arrange on a rimmed baking sheet and roast for about 30 minutes, stirring after 15 minutes, just until soft and warmed through. Serve warm or at room temperature.

NUTRITION ESTIMATE Per Serving: 61Cal; 0g Tot Fat; 0g Sat Fat; 16g Carb; 1g Fiber; 2mg Sodium; 0mg Cholesterol; Weight Watchers 1 point
Not all rhubarb is red! I have both 'Canadian Red' and a soft-green colored rhubarb growing in my side garden.

Rhubarb Lovers, Rejoice!

(hover for a description, click a photo for a recipe)
Rhubarb Chutney Rhubarb Sorbet How to Make Rhubarb Jelly & Jam in Just One Hour

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(hover for a description, click a photo for a recipe)
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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.
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Your Comments:

But you must admit that the red one looks soooo much more appealing (the colour of rhubarb on that top photo is stunning!!)
Blogger Pille on 5/28/2009
 
Yum!
Blogger Kevin on 5/29/2009
 
This recipe has my teeth on edge! Just thinking about not-totally-cooked rhubarb makes me shudder - LOL. Sorry Alanna, but I don't think I'll try this one ;-p.
Blogger Sally on 5/29/2009
 
Yummy...sounds delicious...mouthwatering snapshots.
Anonymous Dave Jones on 5/29/2009
 
Alanna,

At the age of 52, I had rhubarb last night for the first time in my life - and I used your idea for roasting it. We had it over low-sugar ice cream. What a delight! My husband says he remembers eating mushy, stringy rhubarb as a child - his mother would cook it in a pot and serve it with nothing else. So for years he's resisted my trying it. Now we are sooo glad we did. It was wonderful. Next up is another new-to-me vegetable, bok choy.
Blogger Cyndi on 6/08/2009
 
Pille ~ Thanks! The red is pretty, for sure!

Kevin ~ So easy, SO yum.

Sally ~ Oh I wish I could make this for you!

Dave ~ Thanks!

Cyndi ~ Good for you and your husband for being adventurous eaters! I'm so glad you loved the rhubarb, its simplicity stuns me.
Blogger Alanna on 6/08/2009