Roast rhubarb recipe

A dish of roasted fruit couldnt be simpler plums, greengages, apricots, peaches, apples, pears or rhubarb, which has a sweet and intense flavour. Try adding some freshly chopped herbs, such as rose geranium or lemon verbena to the sugar or the accompanying cream.

A dish of roasted fruit couldn’t be simpler – plums, greengages, apricots, peaches, apples, pears or rhubarb, which has a sweet and intense flavour. Try adding some freshly chopped herbs, such as rose geranium or lemon verbena to the sugar or the accompanying cream.

Prep time: 5 minutes, plus one hour macerating | Cooking time: 10-20 minutes

Roast rhubarb recipe

SERVES

Six

INGREDIENTS

  • 1kg red rhubarb
  • 200–250g granulated sugar
  • 2-3 tsp freshly chopped herbs, such as rose geranium or lemon verbena (optional)
  • Ice cream, labneh or thick Jersey cream, to serve

METHOD

  • Trim the rhubarb stalks if necessary. Slice the rhubarb into 2½cm pieces and arrange in a single layer in a 45 x 30cm non-reactive ovenproof dish.
  • Scatter the sugar over the rhubarb and leave to macerate for an hour or more, until the juices start to run.
  • Preheat the oven to 200C/180C fan/Gas 6.
  • Cover the rhubarb with a sheet of parchment paper and roast in the oven for 10-20 minutes, depending on the thickness of the stalks, until the rhubarb is just tender. Keep a close eye on the rhubarb, as it can disintegrate very quickly.
  • Serve the rhubarb hot or cold with ice cream, labneh or thick Jersey cream.

    • Recipe from One Pot Feeds All by Darina Allen (Kyle Books, £20). Order your copy from books.telegraph.co.uk

    ncG1vNJzZmivp6x7tbHLnp6rmaCde6S7ja6iaKqVmLaxsdJoZ2iqn5bAtXnRoaybmaKXerOxwqKnnmc%3D

     Share!