The Best Rhubarb is Roasted

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Written By Cindy Bunt

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!

MASTER THE ART OF FRESH CHEESE ONLINE COURE
Roasted Rhubarb and Strawberries.jpg


Cindy Bunt

Cindy Bunt is the owner and heart behind The Post and Rail, a café, providore, cooking and art school located in a beautifully restored heritage-listed building at 58 Riddoch Street, Penola.

With a deep love of food, creativity and meaningful connection, Cindy created The Post and Rail as a place where people can slow down and feel genuinely welcome. What began as a vision to honour the building’s rich history has grown into a vibrant space filled with good food, shared stories and hands-on experiences.

Cindy’s approach is grounded in generosity and authenticity. The café celebrates seasonal produce and thoughtful cooking, while the providore showcases carefully chosen goods made to be enjoyed and shared. Her cooking classes, art workshops and intimate events are designed to bring people together — sisters, mothers and daughters, friends and travellers — creating memorable moments around the table and beyond.

Known for her warmth and attention to detail, Cindy has a natural talent for curating experiences that feel both special and relaxed. Every element of The Post and Rail reflects her belief that hospitality is about connection, creativity and care.

Proudly rooted in Penola and the Limestone Coast, Cindy continues to nurture The Post and Rail as a place of community, creativity and timeless hospitality.

https://thepostandrail.com.au
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