Tomorrow I’ll be sharing a small orange almond Bundt cake recipe that uses half of this recipe of sweet roasted rhubarb but the more I thought about it, the more convinced I was that the rhubarb deserved its own post.
It is super simple to make, keeps well for several days in the refrigerator and it can be eaten so many ways. Even though I was roasting the rhubarb specifically to make the cake, I roasted twice the amount needed because my husband is a huge rhubarb fan and I knew he’d love leftovers. Also, I must confess, I had another more selfish motive as well. I wanted to be able to choose the prettiest dark pink bits for the cake.
Sweet Roasted Rhubarb
I make vanilla sugar by adding 2-3 vanilla pods to about 2 cups or 400g white sugar in airtight container and setting it aside for a couple of weeks in a cool cupboard. The sugar takes on the vanilla flavor and is wonderful in all sorts of recipes, or even just in a cup of warm milk before bed. If you don’t have vanilla sugar, substitute normal sugar and add one teaspoon of vanilla extract to the orange juice instead.Ingredients
14 oz or 400g rhubarb, cut into 2 in or 5cm lengths
1/4 cup or 50g vanilla sugar vanilla extract
2 tablespoons or 30ml fresh orange or clementine juice
Good pinch flakey sea salt
Method
Preheat the oven temperature to 400°F or 200°C. Trim the dried ends and brown bits off of the rhubarb. Cut it into 2 in or 5cm pieces.
Pile the rhubarb on a baking tray. Pour on the juice, add the vanilla sugar and toss to coat.
Spread the pieces of rhubarb out so they aren’t touching.
Roast for 15-20 minutes or until the rhubarb is fork tender. Set aside to cool.
Store the rhubarb and the syrupy juice in a covered container in the refrigerator. Serve cold or warmed with something creamy like yogurt, ice cream or cream. Enjoy!
If you are a fan of rhubarb, you might also enjoy these recipes:
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