Recipe: Eric’s Roasted Rhubarb
Take your rhubarb to the next level by popping it in the oven.
Recipe: Kristina Jensen
Time: 1 hour
You’ll need a casserole dish for this method, or another type of oven-proof dish with a lid.
Pre-heat the oven to 170°C.
Gather enough rhubarb to fill an oven-proof, lidded casserole dish almost to the top once chopped. Remove the leaves and the bottom of each stalk and wash.
Cut the stalks into 3-4cm lengths and put them into the dish.
Sprinkle sugar over the top. It’s up to you how much sugar you add, depending on the sourness of your rhubarb and your own taste. My dad uses roughly ¼ cup of sugar for 5-6 cups of chopped rhubarb. Place the lid on the dish and leave to sit for an hour.
Put the casserole dish in the middle of the oven, lid on, and cook for an hour. The rhubarb should begin to simmer gently after 30-40 minutes.
Remove from the oven and let the dish cool completely before carefully spooning the stewed rhubarb into a jar. Refrigerate and use within a week.