The Best Rhubarb is Roasted

If you’ve ever had stringy, watery Rhubarb, cooked to a pulp, you could be forgiven for thinking it’s a bit ho hum! Nothing to write home about. Or, I’d eat it if there was nothing else.

I’m very happy to report and share that Roasting Rhubarb is a game changer.

I’ve attached a video at the end where you can see me making this at a friends house.

RECIPE:

-You crank up the oven to 200 degrees Celsius.

-Line a baking tray with baking paper. Don’t use a deep sided tray or it steams instead of roasts.

-Cut the stems into 5cm lengths and put in a single layer on top of the baking paper.

-Sprinkle a few tablespoons of sugar over the top of the Rhubarb.

-You can amplify by putting a few Strawberries or my favourite is the zest and juice of an orange over the top.

-Roast for 15-20 mins.

-The juice comes out of the Rhubarb, collects the sugar and then sucks back into the Rhubarb. You know it’s done when it looks translucent like Stained Glass Windows.

-In this picture I used it to top a Cheesecake that we made in a Fresh Cheeses Class.

The flavour was intense and delicious.

P.S. that was a shameless plug for my online Fresh Cheese Course!