Orange-Kissed Roasted Rhubarb
Roasting rhubarb is one of my favourite cooking methods for preparing these tart stalks. The dry heat concentrates the flavours with the added bonus that less sugar can be used compared to stewed rhubarb. I rarely add a sweetener when cooking fruit (unless I am making jam), but let’s face it, rhubarb is so teeth-tingling tart it needs sweetness for balance.
Ingredients
- about 600g rhubarb stalks
- juice from 1 orange, about 4tbsp, strained
- 3-4 tbsp brown sugar
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
- Cut the rhubarb stalks into 8cm lengths and place them in a roasting tray. Add the orange juice and 3 tbsp of the sugar and toss to combine. Arrange the rhubarb in a single layer in the tray then sprinkle with the remaining tbsp of sugar.
- Roast for 15 minutes until the rhubarb is tender. Leave to cool in the tray then transfer to a container and store in the fridge. Consume within 5 days.