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Sweet Roasted Rhubarb brightens up even the simplest desserts with its soft texture and tangy sweet flavor punching through every spoonful. This recipe is a fuss-free way to celebrate rhubarb season and transforms a humble ingredient into a jewel-toned treat that shines on everything from oatmeal to ice cream.
The first time I made this was for a brunch with friends early in spring. The aroma of vanilla sugar and citrus coming together in the oven had us hovering near the kitchen until it was ready. It has become a regular treat I look forward to whenever rhubarb shows up at our market.
Ingredients
- Fresh rhubarb: Choose stalks that are firm and vivid pink to deep red. Avoid limp or green heavy rhubarb for best flavor and color.
- Vanilla sugar: This infuses the rhubarb with a gentle floral sweetness. Make your own by burying a split vanilla bean in a jar of sugar for a week or so.
- Orange juice: Provides balancing acidity and brightness. Use freshly squeezed juice if possible for more vibrant taste.
- Sea salt: Just a pinch sharpens the flavors and highlights the natural tartness of the rhubarb.
Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit. Give it a solid ten minutes to come fully up to temperature so the rhubarb roasts evenly through.
- Prepare the Baking Tray:
- Line a rimmed baking tray with parchment paper. This makes cleanup a breeze and prevents the sweet syrup from sticking or burning.
- Toss and Coat the Rhubarb:
- In a large mixing bowl, combine the chopped rhubarb, vanilla sugar, orange juice, and sea salt. Use your hands or a large spoon to toss everything together until every piece is glistening with the mixture.
- Arrange in a Single Layer:
- Spread the coated rhubarb in a single layer across the tray. Make sure no pieces are overlapping so they roast evenly and hold their shape.
- Roast Until Tender:
- Place the tray in the center of the oven. Roast for about twenty minutes. Turn the tray halfway through for even caramelizing. When it is done, the pieces should be shiny, fork tender, but not falling apart.
- Cool and Serve:
- Remove from the oven. Set the tray on a wire rack and let it cool. The juices in the tray will thicken slightly as it rests. Serve either warm over porridge or chilled, spooned atop yogurt or ice cream.
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Rhubarb is deeply nostalgic for me. My grandmother grew it by her back fence and every spring she would stew it with sugar for my breakfast. I love seeing those jewel hues bubble up in the oven and always sneak a spoonful while it is still warm.
Storage Tips
Sweet Roasted Rhubarb keeps best in a covered glass container in the refrigerator. The flavors become even more pronounced after a day or two in the fridge, making it a handy make ahead component for entertaining or easy breakfasts. Avoid storing in metal containers to keep the flavor pure.
Ingredient Substitutions
If you cannot find vanilla sugar, you can use regular granulated sugar plus a half teaspoon of vanilla extract mixed in. Alternatively, substitute honey or maple syrup for a deeper sweetness. Lemon juice can be swapped for orange juice if that is what you have on hand.
Serving Suggestions
Serve generous spoonfuls over Greek yogurt, vanilla ice cream, or panna cotta. For breakfast I love it over overnight oats with toasted almonds. It also makes a stunning topping for simple butter cake or alongside pound cake slices.
Cultural and Historical Context
Rhubarb has long been a favorite in old fashioned British and Northern European desserts, prized for its bracing tartness. It is technically a vegetable but has been sweetened and featured in pies, jams, and stews for centuries. Who first paired it with sugar may be lost to time but its popularity endures every spring.
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Enjoy this sweet roasted rhubarb as a vibrant, easy addition to your spring and summer table. Let its color and tang bring joy to your favorite treats.
Frequently Asked Questions
- → Can frozen rhubarb be used?
Yes, but thaw and drain excess liquid before roasting to avoid sogginess.
- → What does vanilla sugar add?
Vanilla sugar infuses subtle aroma, balancing rhubarb's tartness with sweet warmth.
- → How do I know when rhubarb is done?
Rhubarb should be fork-tender, keeping its shape and not turning mushy after roasting.
- → Is it best served warm or chilled?
Both are delicious—serve warm for cozy flavor or chilled for a refreshing dessert.
- → How long can leftovers be stored?
Store in the fridge for up to one week in an airtight container for freshness.
- → What can I pair with roasted rhubarb?
Try spooning over yogurt, pancakes, ice cream, or as a tart topping for cakes.