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Season: Spring 

Roasted Rhubarb


* 5-6 Stalks rhubarb

Good shake of light golden sugar or * honey


Preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light golden sugar. Roast for about 10-15 minutes or until just soft enough to take the point of a knife, the pieces of rhubarb should keep their shape rather than cook to a mush.

Leave to cool before serving. Sealed in a container, with the syrupy juices from the tray, this can be kept for a week or so in the fridge.

*Available at Hampshire Farmers’ Markets

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