How to roast rhubarb

Vanilla panna cotta, rhubarb, ginger

How to roast rhubarb

by Great British Chefs8 December 2014

How to roast rhubarb

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.




Preheat the oven to 200˚C/gas mark 6
Use a vegetable peeler to strip off big slivers of orange rind then juice the orange
Mix the orange rind, juice and sugar together in a big mixing bowl
Toss the rhubarb batons in the sugar and transport to an ovenproof dish
Place in the oven to cook for 15–20 minutes


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.

Serving suggestions

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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