The rhubarb and the rest!

Roasting rhubarb is the best way of cooking this delicious fruit – it holds its shape, not disintegrating into an unrecognisable mush! It deserves so much more. In addition this recipe is the easiest ever.

Roasted Rhubarb

Serves 4

550g rhubarb

85g golden caster sugar

Pre-heat your oven 200c/180fan/Gas 6.

Rinse the rhubarb and shake off excess water. Trim the ends and cut the rhubarb into little pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss it then shuffle the rhubarb so it remains in a single layer.

Cover with foil and roast for 15 minutes. Remove the foil – the sugar should have dissolved so give everything a shake and roast for another 5 minutes or until tender and the juices are syrupy. Test with a sharp knife, the rhubarb should feel tender, not mushy and kept its shape.

The rhubarb freezes extremely well – my usual note of caution – freeze in smaller amounts, less waste!

At this stage you have a choice of dessert options and added components too.

If you're a fan of rhubarb have a look at “Speaking of the rhubarb harvest” 26th May 2018 for link on the blog – it gives a series of rhubarb recipes and photos too – you might like the no-churn ice cream, “Ritzy Rhubarb Ripple”. You'd actually do yourself two favours – roasting the rhubarb and making the ice cream gives you a complete dessert in the freezer which you can make whenever you have time.

Your dessert choices up next.