Description
This Sweet Roasted Rhubarb recipe features tender, caramelized rhubarb flavored with sugar, honey, vanilla, cinnamon, and a hint of fresh orange juice. Perfectly roasted to bring out the natural tartness and balance it with sweetness, this easy-to-make dessert is delightful served warm over yogurt or ice cream, or enjoyed on its own.
Ingredients
Scale
Rhubarb Ingredients
- 4 cups rhubarb, chopped into 1-inch pieces
Sweetening and Flavorings
- 1/4 cup granulated sugar
- 1 tablespoon honey (optional for extra sweetness)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon fresh orange juice (optional, for added zest)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Toss Rhubarb with Sweeteners and Spices: In a large bowl, combine the chopped rhubarb with granulated sugar, honey if using, vanilla extract, ground cinnamon, and fresh orange juice. Toss thoroughly until all pieces are evenly coated with the mixture.
- Spread on Baking Sheet: Arrange the rhubarb mixture evenly on the prepared baking sheet in a single layer to ensure even roasting.
- Roast Rhubarb: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through to promote uniform cooking. The rhubarb should become soft, release its juices, and develop a slightly caramelized surface.
- Cool Slightly: Remove the roasted rhubarb from the oven and allow it to cool slightly to let the flavors settle and to avoid burns when serving.
- Serve: Enjoy the roasted rhubarb warm or at room temperature. It pairs wonderfully as a topping over yogurt or ice cream, or simply as a delicious standalone dessert.
Notes
- For a more tart flavor, reduce the sugar or omit the honey.
- Use fresh rhubarb for best texture and flavor; frozen rhubarb can be substituted but may yield a softer texture.
- Optional cinnamon and orange juice enhance the complexity but can be omitted if you prefer a simpler taste.
- Roasted rhubarb can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and vegetarian.
