Roasted rhubarb with creme fraiche is a super easy way to cook rhubarb without stewing it to a pulp (which is not a bad thing, I would add)! Makes a lovely and healthy dessert.
Rhubarb is a good thing, and it makes me happy when I have some beautiful stalks to use.
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Roasted rhubarb probably isn’t the first on anyone’s list of “what to do with rhubarb”, but I think it actually should be. Roasted rhubarb holds its shape and color much more than stewing it, as you can see from the photos here.
You might say I’ve been on a bit of a rhubarb craze lately. Over the course of one week I bought almost 20lbs of it. To say, ‘I love rhubarb’ is an understatement to an enormous degree. I’ve made rhubarb fool, frozen the rhubarb raw, stewed it and then froze it, made rhubarb muffins, rhubarb syrup, a rhubarb lattice pie and a strawberry rhubarb crumble.
And needless to say, I also roasted it, which is apparently one of the best ways to cook rhubarb as it results in having one of the highest amounts of antioxidants (when roasted or stewed slowly). It’s nice to know that something I love is actually good for me!
Want even more rhubarb inspiration? Check out this ever growing list of rhubarb recipes.
Roasting rhubarb is incredibly simple; there’s really no recipe needed, but you know me, I’ll help you out.
I’m adding this recipe to the Great British Rhubarb Recipe Roundup hosted by Janice at FarmersGirl Kitchen.
Roasted Rhubarb with Creme Fraiche
Recipe by Christina Conte serves 2
FULL PRINTABLE RECIPE BELOW
- stalks of fresh rhubarb
Preheat oven to 400ºF (200ºC)
Wash and cut the rhubarb stalks into 3 to 4 inch pieces.
Place in a low edged baking pan or tray and sprinkle with sugar, more or less as desired.
Roast in the center of the oven for about 20 to 25 minutes, until sugar has melted and rhubarb is tender.
Serve warm or cold with the syrup from the pan, and your choice of creme fraiche, mascarpone or whipped cream (no fake stuff). Pour some hot custard over the rhubarb for a classic combination, or even vanilla ice cream.
This is a simple dessert which is a nice alternative to a cake or pudding type dessert.
By the way, I’ve been featured in Scotland Now’s online paper!
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- 4 stalks (1 lb) of fresh rhubarb
- 1/3 c (70 g) sugar, or more
- crème fraîche or whipped cream, to serve
Preheat oven to 400ºF (200ºC)
- Wash and cut the rhubarb stalks into 3 to 4 inch pieces.
- Place in a low edged baking pan or tray and sprinkle with sugar, more or less as desired.
- Bake in center of the oven for about 20 to 25 minutes, until sugar has melted and rhubarb is tender.
- Serve warm or cold with the syrup from the pan and your choice of creme fraiche, mascarpone or whipped cream (no fake stuff), or even vanilla ice cream.
Nutrition info is for only rhubarb and sugar.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 14mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 1g
Pink poppies and aloe.
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