Roasting rhubarb is the most efficient way to cook it in large quantities. The roasted batons are ideal for anything from trifle layers to a luxuriant rhubarb and custard.
For a more intense rhubarb flavour and firmer texture, leave the rhubarb batons in the sugar and orange mixture in the fridge over night before roasting.
Roasted rhubarb makes a great sweet or savoury stuffing. For inspiration, see Nathan Outlaw's recipe for baked apple and rhubarb with vanilla honey yoghurt.
Roasted rhubarb lends itself well to deconstructed desserts like Graham Hornigold's Roasted rhubarb, orange and crystallised puff pastry, or layered puddings such as the blush pink stripes in Nathan Outlaw's Rhubarb and crumble trifle. Roasted rhubarb is also delicious in its own right and sometimes all it needs is a dollop of cream or a slosh of custard to be transformed into a sumptuous, seasonal pudding.
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