Roasted Rhubarb

Say goodbye to mushy rhubarb, roast it instead!

If it’s not overcooked, it’ll retain its shape perfectly. I find that if food looks attractive, I seem to enjoy it more (and trust me, I have made my share of very unattractive meals!) Forced Rhubarb is naturally sweeter, so needs less sugar when cooking.

Vegan label featuring a stylized V with a leaf on a circular background.

Ingredients      

400g Rhubarb (sliced into 6cm chunks)

50g sugar (I used caster sugar)

Method

Heat the oven to 180°C.

Place the chunks of Rhubarb into an oven proof dish and sprinkle sugar.

Mix well so the rhubarb is coated in the sugar and then arrange neatly in a single layer in the dish.

Cover with foil and roast for 10-15 minutes. Uncover and test with a knife to see if it is tender. If not, cook for a further 5 minutes. Be careful not to overcook as it will become mushy.

To serve: Serve with Greek yoghurt and a sprinkling of seeds.

There are plenty of great dairy free alternatives, my favourite is Sojade Greek Style Natural Yoghurt