EASY ROASTED RHUBARB RECIPE
Roasted rhubarb is just as easy as the traditional method of sewing, but the results are worlds apart with an intense flavor and bright color.
Provided by Elaine Lemm
Categories Dessert Ingredient
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 F/175 C/ Gas 4.
- Use in all your favorite rhubarb recipes and enjoy.
Nutrition Facts : Calories 50 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 8 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g
SLOW-ROASTED RHUBARB
Steps:
- Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
- Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
- Serve over ice cream or shortbread.
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
SLOW-ROASTED RHUBARB WITH GINGER ICE CREAM
The combination of rhubarb and ginger is sharp and cleansing - an ideal way to finish a dinner party
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 2h
Number Of Ingredients 10
Steps:
- Make the ice cream: tip the ginger and syrup into a pan with the milk, bring to the boil, then remove from the heat. Allow to cool and infuse, then taste - add more ginger if you like a stronger flavour.
- Bring the milk and ginger back to the boil. In a separate bowl, mix the yolks with sugar. Pour on the boiled milk, stirring non-stop, until completely mixed, then pour back into the pan. Cook over a gentle heat, stirring constantly, until it thickens and coats the spoon. Remove from the heat and stir in the cream. Pour through a sieve to remove the ginger, cool, then churn in an ice-cream maker. Freeze.
- Tip the rhubarb into a baking dish, pour over the wine (if using) and scatter over the sugar and zest. Cover with baking paper and bake in a low oven at 140C/ 120C fan/gas 1 for 1 hr or until tender. This slow method keeps the rhubarb's shape and texture. Can be prepared the day ahead and left at room temperature. Serve the rhubarb and its juices along with a couple of scoops of ice cream.
Nutrition Facts : Calories 682 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 95 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.16 milligram of sodium
ROASTED RHUBARB
Make and share this Roasted Rhubarb recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a baking pan and spread out evenly.
- Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
- Stir, cool slightly, and serve with ice cream or yogurt.
Nutrition Facts : Calories 129.8, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 32.3, Fiber 2.3, Sugar 27.6, Protein 1.2
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