Roasted Rhubarb

Say goodbye to mushy rhubarb, roast it instead!

If it’s not overcooked, it’ll retain its shape perfectly. I find that if food looks attractive, I seem to enjoy it more (and trust me, I have made my share of very unattractive meals!) Forced Rhubarb is naturally sweeter, so needs less sugar when cooking.

Ingredients

400g Rhubarb (sliced into 6cm chunks)

50g sugar (I used caster sugar)

Method

Heat the oven to 180°C.

Place the chunks of Rhubarb into an oven proof dish and sprinkle sugar.

Mix well so the rhubarb is coated in the sugar and then arrange neatly in a single layer in the dish.

Cover with foil and roast for 10-15 minutes. Uncover and test with a knife to see if it is tender. If not, cook for a further 5 minutes. Be careful not to overcook as it will become mushy.

To serve: Serve with Greek yoghurt and a sprinkling of seeds.

There are plenty of great dairy free alternatives, my favourite is Sojade Greek Style Natural Yoghurt