Roasted Rhubarb with Ginger

Name: Roasted Rhubarb with Ginger
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Makes 2 cups (500 ml)
Ingredients: 1 lb (450 g) fresh rhubarb, cut into pieces 2 inches (5 cm) long; 1/2 cup (105 g) sugar; 1/4 cup (60 ml) water; 1 piece fresh ginger, about 2 inches (5 cm) long, washed and sliced

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Preparation 10 min
Cooking 35 min
Makes Makes 2 cups (500 ml)

Roasted rhubarb takes centre stage in this simple dessert. Baked in a ginger-infused syrup, it’s delicious with yogurt or as a topping for a rolled pavlova.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 lb (450 g) fresh rhubarb, cut into pieces 2 inches (5 cm) long
- 1/2 cup (105 g) sugar
- 1/4 cup (60 ml) water
- 1 piece fresh ginger, about 2 inches (5 cm) long, washed and sliced

Preparation

- 1 With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a 13 x 9-inch (33 x 23 cm) baking dish, combine all of the ingredients.
- Bake for 35 to 40 minutes or until the rhubarb is tender and the cooking juices are thick and syrupy. Let cool.
- Transfer to an airtight container. The roasted rhubarb will keep for 1 week in the refrigerator. Delicious in our rhubarb and mascarpone rolled pavlova (see note).

Note from Ricardo

The roasted rhubarb is also delicious with yogurt, panna cotta, vanilla cupcakes, etc. Save the syrup to flavour sparkling water or cocktails. Remove and compost the ginger before serving.

Personal Note

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