Spring, Summer, Winter, Breakfast, Sweet

Roasted Rhubarb

Simple and adaptable.

Feel free to swap in spices as you wish, cinnamon, star anise and vanilla all work well. Brown sugar, coconut sugar or maple syrup are great alternatives too.

This recipe makes enough to top my Pound Cake and have spare to use on porridge, or yogurt bowls, or simply served with ice-cream or custard.

PREP TIME:
10mins

TOTAL TIME:
30mins

COOK TIME:
10-20 mins

SERVES:
04-06

Ingredients

400g rhubarb cut into roughly 4-inch sticks

½ cup caster sugar

5-6 cardamon pods bashed to release seeds

2 blood oranges or regular oranges

Instructions

Pre heat the oven to 180°c.

In a baking dish add the rhubarb, zest of 1 orange and juice of both, dropping juiced oranges into the dish to roast as well.

Through in the bashed cardamon and sprinkle over caster sugar.

Stir to combine and place in the oven to roast until just soft.

The time it takes will depend on the thickness of your rhubarb so check ever 5 minutes. The thickness can vary dramatically. When a knife slides through with ease they are done.

If you overdo it, they will not hold their shape, however they will still taste delicious.

Other recipes you may enjoy

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!