Slow Roasted Rhubarb Recipes

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Slow-Roasted Rhubarb image

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

Recipe From epicurious.com

Provided by Lily Freedman

Categories     Bon Appétit     Rhubarb     Condiment     Ginger     Spring     Roast

Yield 4 servings

Number Of Ingredients 5

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Cuisine British
Total Time 30 mins
Category Dessert, Dinner, Lunch
Calories 94 per serving

  • Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it’s in a single layer.
  • Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
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