Roasted Rhubarb
The perfect spring treat, Roasted Rhubarb is a delightful way to enjoy the vibrant flavors of this seasonal fruit. With just three simple ingredients, you’ll create a sweet and tangy dish that’s perfect for any occasion. Serve it warm over ice cream or as a breakfast topping, and enjoy every bite!
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Chef's Knife
Ingredients
- 2 cups chopped rhubarb stalks
- 1 tablespoon dark brown sugar
- 2 tablespoons orange juice
Instructions
- Wash and cut the rhubarb into 1-inch pieces.
- Place the rhubarb in a baking dish with nonstick cooking spray.
- In a separate bowl, add orange juice and brown sugar and mix until fully combined.
- Pour the brown sugar and juice mixture over the top of the rhubarb.
- In a preheated 375 degrees F oven, bake for 20 to 30 minutes or until the rhubarb is fork tender.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can also freeze Roasted Rhubarb for later use. Just ensure it’s well-sealed to prevent freezer burn.
- Pairing: This dish pairs beautifully with creamy yogurt or vanilla ice cream, creating a delightful contrast with the tartness.
- Zest it up: Add some lemon zest for an extra pop of flavor that complements the rhubarb.
- Mix with other fruits: Combine rhubarb with strawberries or apples for a more complex flavor profile.