Roasted rhubarb

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Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
2. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

Per serving

94 kcalories, protein 1g, carbohydrate 23g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.01 g

Latest comments and suggestions

• la_mac

  06 February 2008

  la_mac commented on this recipe

  I was never very keen on Rhubarb until I started using this recipe. I used to cook it for my partner, but didn't eat it myself. Thwn I started to use this as with the crumble recipe that accompanied it that included pine nuts in the mix and now I am hooked!

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Ingredients

• 550g rhubarb
• 85g golden caster sugar

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 550g rhubarb
• 85g golden caster sugar

Per serving

94 kcalories, protein 1g, carbohydrate 23g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.01 g

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