How to Roast Rhubarb
Some things are just made better with the right amount of roasting. Rhubarb is one of them, but the roasting of the tart cousin of sorrel is also the easiest way to break it down. We roast a bunch of these when we can get our hands on them and add them to ice cream, breads, pies and in our yogurt for a favorite breakfast. When choosing a stem, the smaller, redder ones will yield you the best flavor. We’re lucky enough to get them nearly year round from Trevino Farms at the Wednesday Santa Monica Farmers Market..Print Pin Recipe
- 8-10 stems Rhubarb about 10″ long each
- 1/4 cup Sugar 50g
- Preheat your oven to 300F. Cut your rhubarb into 3″-4″ pieces.
- Place the rhubarb on a single layer of a cookie sheet. It’s ok to pack them in tightly. Sprinkle the sugar over the rhubarb. Cover and roast for 20-25 minutes. Remove the cover and continue roasting until done (about 10 more minutes).