Roasted Rhubarb

The rhubarb season is coming to an end and if you don't get on things quickly this delicious excuse for a vegetable will be gone for another year.

For those short on time, rhubarb is one of the easiest things to preserve; with just a quick wash and chop it will live happily in the freezer for the better part of a year. But if you have a couple of minutes and want to be handily rewarded for the next week... give this roasted rhubarb a go.

Roasted rhubarb


4 medium - large stalks rhubarb
1 tablespoon dark brown sugar
1/4 cup orange juice
1 tablespoon honey
Pinch of salt


Preheat oven to 325 F.

Slice rhubarb on a bias into 1 inch sections. Arrange flat in a baking dish so that the pieces fit snuggly and do not move around, but remain in one layer.

Sprinkle with sugar and salt and then drizzle over orange juice and honey.

Bake for 40-50 minutes, checking every 10 minutes after the first 25 for doneness and to spoon the pan juices back over the rhubarb slices. The rhubarb is done when it is tender but still holds together in individual pieces. Let it sit in the juice until ready to use.

* NOTE: This makes DELICIOUS crumble. Cook the rhubarb only 40 minutes. In a separate bowl mix together a crumble topping (substituting Strawberry Thyme granola for the oats if you’re a monthly granola subscriber). Scatter over the rhubarb and return to the oven for an additional 20 minutes.