Roasted Rhubarb with Creme Fraiche, Mascarpone or Whipped Cream
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.
As an Amazon Associate I earn from qualifying purchases.
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
Ingredients
- stalks of fresh rhubarb
- sugar
Creme fraiche (or whipped cream) to serve
Directions
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!
Don’t miss another recipe or travel post; sign up for my free subscription!
Roasted Rhubarb with Creme Fraiche, Mascarpone or Whipped Cream
Ingredients
- 4 stalks rhubarb (fresh)
- ⅓ cup sugar (or more)
- 4 Tbsp crème fraîche (to serve)
Instructions
- 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.
Notes
- Nutrition info is for only rhubarb and sugar.
- Use whipped cream, if desired.
Nutrition
LA living…
Pink poppies and aloe.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
This rhubarb is beautiful – so deep a ruby red! I know we have discussed our mutual adoration of rhubarb – like lemon, it just ends a meal perfectly! ~ David
I’m on a rhubarb kick too. I made strawberry-rhubarb compote a week ago (it’s one of three rhubarb recipes on my blog), and it was so good, I bought more rhubarb at Sprouts the other day. This looks so beautiful and easy. I think I’ll try this instead! Your pics are gorgeous!
Thanks, Adair! Happy to hear I’m not the only rhubarb fanatic in LA! Let me know what you think of the baked version :)
Can you believe I’ve never cooked with rhubarb? I need to fix that fast. Somehow I got it into my head that it was poisonous if it wasn’t prepared properly and that has stuck with me… even though I’ve loved it any time I’ve tried it. Urban myths can be hard to shake, I guess.
So sorry to hear about your folks. People can be so awful sometimes…
Wow, Frank! You do need to fix that fast! It’s the leaves that are poisonous, actually, but as long as you don’t eat the leave’s you’ll be fine. :) Thanks for stopping by! CC
I love rhubarb… I’ve never baked it, but I will try this. I’ve been buying like crazy all spring but it’s done now…. sigh…. Hope your days improve.
Thanks, Katie…I dread that day…the day of no more rhubarb until next year :(
That is beautiful. I love how simple it is and how stunning it looks cooked, you can’t say that for all fruit. I am still trying to find rhubarb. I think you bought the whole valley out. Even my farmer’s market still isn’t carrying it. :( Hopefully soon.
Bummer, Cathy! Maybe I’ve passed on the rhubarb curse to you, but I hope not! :(
Congratulations on the article in Scotland Now, nice Pic too!! I love rhubarb and need to bake some, I’ve had it baked in pie but never just plain rhubarb. Looks delicious,
Thanks, Suzanne! Yes, definitely try it other ways; if you like it in a pie, you’ll love it baked, I’m sure!
Dear Christina,
First I have to say, that is horrible what happened to your parents, hope that they will be ok. I know I would be mad as well. You know what they say about Karma, it will get them in the end. Next, a big congratulations once again for your interview in the Scotland Now! What an honor that is and well deserved. And now to the Rubarb recipe. Just so simple but elegant and scrumptious! I also love rhubarb but 20 lbs, too much for me. I like the idea with the ice cream, as I am an ice cream person. The pink poppies are gorgeous, I always see the red and black ones, but the pink are so delicate and pretty. So thanks for sharing….Have a blessed rest of the week….hope that this next half is better than the first.
Dottie :)
Thank you for your kind words, Dottie, they are very much appreciated. I have to admit, I bought 15lbs the first time, then 5lbs later on, haha! Like that really makes much of a difference, right? Take care and thank you so much for commenting! CC
Congrats with that nice post in Scotland Now!
I can almost taste that sour bakes rhubarb..Yummy!
Thank you so much, Medeja!! :)