Quite often rhubarb is stewed to use in various rhubarb recipes, or recipes using rhubarb. A delicious alternative is to roast the rhubarb in the oven with a little orange juice and brown sugar. This roasting helps the rhubarb to keep its beautiful colour, it intensifies the flavour and retains the shape of the rhubarb rather than a mush. Once you have your roasted rhubarb use as you would in any recipe with stewed rhubarb or freeze.
The telling sign of fresh rhubarb is not only its bright color but the stalks should be firm and upright, the leaves a pale yellow never black.
Preheat the oven to 350'
Cut the rhubarb into 1" pieces.
Place the rhubarb into an ovenproof dish. Sprinkle over the sugar and the orange juice.
Loosely cover the dish with tin foil, a lid or simply a roasting tray.
Bake in the preheated oven for approx 20 minutes or until the rhubarb is cooked through but not falling apart.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 368.1mg||10 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 17.8g|
|Protein 1.1g||2 %|
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Calories per serving: 81
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