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.



10-20 mins



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


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.

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