Description: This Sweet Roasted Rhubarb recipe transforms tart rhubarb stalks into a delightful, subtly sweet treat with a hint of citrus and warm vanilla notes. Roasting concentrates the rhubarb’s natural flavors, creating a tender, juicy, and versatile ingredient that can be enjoyed on its own, with yogurt, ice cream, or as a topping for desserts. It’s incredibly easy to make and brings a bright, fresh flavor to any table.
Ingredients:
- 14 oz (400g) fresh rhubarb, trimmed and cut into 2-inch pieces
- 1/4 cup (50g) vanilla sugar (see tips below for making your own!)
- 2 tablespoons (30ml) fresh orange juice, preferably from a sweet orange
- Pinch of flaky sea salt (such as Maldon)
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Positioning the rack in the center of the oven is crucial for even roasting. Ensure your oven is properly preheated as this affects the rhubarb’s texture and prevents it from becoming mushy.
Step 2: Prepare the Rhubarb: Thoroughly wash the rhubarb stalks under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Trim off the ends, discarding any tough or damaged parts. If the rhubarb stalks are particularly thick, you can halve or quarter them lengthwise to ensure even cooking. Then, cut the rhubarb into 2-inch pieces. Aim for uniform sizes so they roast at the same rate. Smaller pieces will become overly soft while larger pieces will take longer to cook.
Step 3: Combine Ingredients: In a large bowl, gently toss the prepared rhubarb pieces with the fresh orange juice, vanilla sugar, and a pinch of flaky sea salt. The orange juice adds a touch of brightness and acidity, complementing the rhubarb’s tartness. The vanilla sugar infuses the rhubarb with a delicate vanilla aroma and sweetness. The pinch of flaky sea salt enhances all the flavors, creating a balanced and delicious taste. Be gentle while tossing to avoid bruising the rhubarb.
Step 4: Arrange on Baking Tray: Line a baking tray with parchment paper for easy cleanup. Spread the rhubarb pieces in a single layer on the prepared baking tray. Ensure that the pieces are not overcrowded, as this will steam the rhubarb rather than roast it. If necessary, use two baking trays. A single layer allows the rhubarb to caramelize beautifully and evenly, resulting in a more flavorful and visually appealing final product.
Step 5: Roast the Rhubarb: Place the baking tray in the preheated oven and roast for 15-20 minutes, or until the rhubarb is tender and slightly softened but still holds its shape. The cooking time may vary depending on the thickness of the rhubarb pieces and the accuracy of your oven temperature. Keep a close eye on the rhubarb as it roasts, and check for doneness by gently piercing a piece with a fork. It should be tender but not mushy.
Step 6: Cool and Serve: Once the rhubarb is cooked, carefully remove the baking tray from the oven and allow the rhubarb to cool slightly before serving. The rhubarb will continue to soften as it cools.
Step 7: Storage: Store any leftover roasted rhubarb in an airtight container in the refrigerator for up to 3-4 days. It’s best to let it cool completely before transferring it to the container to prevent condensation from forming.
Why You Will Love This Recipe:
This recipe is a simple, elegant, and delicious way to enjoy fresh rhubarb. It requires minimal effort and ingredients, yet the result is a flavorful and versatile dish that can be enjoyed in countless ways. The roasting process brings out the rhubarb’s natural sweetness and intensifies its unique tart flavor, creating a balanced and satisfying taste. The addition of vanilla sugar and orange juice adds depth and complexity to the flavor profile, while the pinch of flaky sea salt enhances all the flavors. Whether you’re a rhubarb enthusiast or new to this springtime ingredient, this recipe is sure to become a favorite. Its versatility makes it a wonderful addition to breakfast, brunch, or dessert. Plus, it’s a naturally low-calorie and relatively healthy treat!
COOKING Rating: Easy
Serving Suggestions:
- Enjoy the roasted rhubarb warm or cold, straight from the baking tray.
- Serve it with a dollop of Greek yogurt or vanilla ice cream for a simple and delicious dessert.
- Use it as a topping for pancakes, waffles, or French toast.
- Stir it into oatmeal or granola for a flavorful breakfast.
- Fold it into scones or muffins for a tangy and moist addition.
- Serve it alongside roasted pork or chicken for a sweet and savory contrast.
- Use it to make a rhubarb crumble or pie.
- Blend it into a smoothie for a refreshing and nutritious drink.
- Make rhubarb sauce to serve with custards or cakes.
Tips:
- Vanilla Sugar: If you don’t have vanilla sugar, you can make your own by adding a vanilla bean to a jar of granulated sugar and letting it sit for a few weeks. Alternatively, you can use regular granulated sugar and add a teaspoon of vanilla extract to the rhubarb before roasting.
- Rhubarb Selection: Choose firm, crisp rhubarb stalks with vibrant pink or red color. Avoid stalks that are limp or bruised.
- Orange Juice: Freshly squeezed orange juice is always best, but store-bought orange juice can be used in a pinch.
- Salt: Flaky sea salt adds a delicate crunch and enhances the flavors. If you don’t have flaky sea salt, you can use regular sea salt or kosher salt.
- Storage: Store leftover roasted rhubarb in an airtight container in the refrigerator for up to 3-4 days.
- Additions: Other flavor pairings that work well with roasted rhubarb are ginger, cardamom, lemon zest, and maple syrup.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Nutritional Information: (Approximate, per serving, based on 4 servings)
- Calories: 75-90
- Protein: <1g
- Sodium: 50-75mg (depending on salt used)
Conclusion:
This Sweet Roasted Rhubarb recipe is a testament to the power of simple ingredients and straightforward techniques. By roasting rhubarb with just a few additions like vanilla sugar, orange juice, and a touch of salt, you can transform its tartness into a delightful, versatile treat. It’s a wonderful way to celebrate the flavors of spring and early summer and add a touch of elegance to any meal. From breakfast to dessert, this recipe offers endless possibilities for culinary creativity and enjoyment. Whether you’re a seasoned cook or just starting out, this recipe is guaranteed to impress and delight!
Questions and Answers about this Recipe:
Q1: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. However, keep in mind that frozen rhubarb tends to be a bit softer than fresh rhubarb. Thaw the frozen rhubarb completely and drain off any excess liquid before tossing it with the sugar, orange juice, and salt. You might need to adjust the roasting time slightly, as frozen rhubarb may cook faster than fresh.
Q2: I don’t have vanilla sugar. What can I substitute?
A: If you don’t have vanilla sugar, you can easily substitute with granulated sugar and vanilla extract. Use 1/4 cup (50g) of granulated sugar and add 1 teaspoon of vanilla extract along with the orange juice and salt. Alternatively, you can use a vanilla bean: split a vanilla bean lengthwise and scrape out the seeds. Mix the seeds with the granulated sugar and rub them together to infuse the sugar with vanilla flavor.
Q3: My roasted rhubarb turned out too watery. What did I do wrong?
A: If your roasted rhubarb is too watery, it’s likely that the rhubarb pieces were overcrowded on the baking tray, causing them to steam rather than roast. Ensure that the rhubarb pieces are arranged in a single layer with enough space between them. If necessary, use two baking trays to prevent overcrowding. Also, make sure that the rhubarb is thoroughly drained if you’re using frozen rhubarb.
Q4: Can I add other spices to this recipe?
A: Absolutely! Feel free to experiment with different spices to enhance the flavor of the roasted rhubarb. Some great options include ground ginger, cardamom, cinnamon, or nutmeg. Add a pinch of your favorite spice along with the sugar, orange juice, and salt. Lemon zest is also a fantastic addition, adding a bright and zesty note.
Q5: How can I use this roasted rhubarb in a more elaborate dessert?
A: The possibilities are endless! You can use the roasted rhubarb as a filling for a crumble or pie, layered between sheets of puff pastry for a rhubarb tart, or blended into a creamy rhubarb mousse. It also makes a delicious topping for cheesecake or panna cotta. Get creative and experiment with different flavor combinations to create a unique and memorable dessert.
