Roasted Rhubarb

5:41 am on 3 November 2009

(Serves 8)

  • 600g rhubarb
  • ½ cup water
  • 175g sugar


Preheat the oven to 180˚C. Trim the rhubarb, discarding the leaves and with a small knife, pull away and discard the stringy outside skin of the rhubarb. Cut the stalks into 3cm lengths and place into a roasting dish. Add the water and sugar to the rhubarb. Place in the oven and cook until the sugar is dissolved, about 30 minutes. The rhubarb should have released some of its own juices and be a deep red colour. Carefully lift the stalks from the roasting dish, place in a container and once it is cold cover the rhubarb with the juices. It will keep for two weeks refrigerated.

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