Description
Sweet Roasted Rhubarb is a simple and delicious dessert featuring tender, caramelized rhubarb pieces roasted with sugar, honey, vanilla, and hints of cinnamon and orange zest. Perfect served warm over yogurt or ice cream, this recipe brings out the natural tartness of rhubarb with a sweet, aromatic twist.
Ingredients
Scale
Main Ingredients
- 4 cups rhubarb, chopped into 1-inch pieces
- 1/4 cup granulated sugar
- 1 tablespoon honey (optional for extra sweetness)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon fresh orange juice (optional, for added zest)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Combine Ingredients: In a large bowl, toss the chopped rhubarb with granulated sugar, honey (if using), vanilla extract, ground cinnamon, and fresh orange juice until all the rhubarb pieces are evenly coated with the mixture.
- Arrange Rhubarb: Spread the coated rhubarb mixture evenly on the prepared baking sheet to ensure even roasting.
- Roast Rhubarb: Place the baking sheet in the preheated oven and roast the rhubarb for 25 to 30 minutes. Stir the rhubarb once halfway through the cooking time to promote even caramelization. The rhubarb is done when it is soft, tender, and has released its juices, developing a slightly caramelized texture.
- Cool and Serve: Remove the roasted rhubarb from the oven and allow it to cool slightly. It can be served warm or at room temperature depending on preference.
- Serving Suggestions: Enjoy the roasted rhubarb over yogurt or ice cream, or simply as a sweet and tangy dessert on its own.
Notes
- Honey is optional and can be omitted for a less sweet version.
- Ground cinnamon adds a warm spice but can be skipped if preferred.
- Fresh orange juice provides a bright citrus flavor complementing the rhubarb’s tartness.
- For a vegan dessert, confirm that the honey is replaced or omitted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
