Roasted Rhubarb - How to cook rhubarb without it going mushy
An excellent way to cook rhubarb without it going mushy is this roasted rhubarb
Equipment
- 1 deep sided baking dish/tray
Ingredients
- 350 grams rhubarb, chopped
- 175 grams sugar
- 1 tbsp vanilla paste or extract optional
- 100 grams water
Instructions
- Preheat the oven to 190°c (380°f) or 180°c (360°f) if fan assisted.
- Place the chopped rhubarb, sugar, vanilla (optional) and water into a deep sided baking dish. Try to arrange the rhubarb in one layer, allowing the rhubarb to touch each other.
- Cover the top of the dish with tinfoil and seal tightly.
- Place into the oven for 20-30 minutes until the rhubarb is just about soft when prodded with a knife but still holds it's shape.
- Serve immediately with custard, ice cream, cake etc.
- If you would like to keep the structure of the rhubarb, allow it to cool before very carefully transferring it to a container.
- Cooled leftovers can be stored in an airtight container in the juices for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.