Fragrant roasted rhubarb

Rhubarb is in season and it adds so much to our winter menu. With its tangy notes and pinkish hues it not only works well in sweets, but also surprisingly well alongside savoury ingredients, too.


500g rhubarb, peeled and cut into finger-length pieces

1 oranges, zest and juice

¼ cup honey or maple syrup

pinch salt

4 cardamom pods, lightly crushed

1 star anise

1cm piece fresh ginger, sliced thinly

1 vanilla pod, cut in half lengthways



Preheat oven to 200degC.

Mix the rhubarb with the orange zest and juice, honey, salt, cardamom, star anise, ginger and vanilla. Toss to combine.

Spread evenly over an ovenproof dish and roast for 12-15 minutes or until the rhubarb is just tender. Remove and cool slightly.

Serve alongside vanilla ice cream , Greek yoghurt or with custard.

It will last up to five days in the fridge.

Add a Comment


Ask a Chef Recipe Book ON SALE NOW! $29.99

The all-new Ask a Chef is available now! With fantastic recipes from the popular newspaper series, there is inspiration for everything from salads to chocolate cakes and quiches to sausage rolls - sure to impress at your next family or social gathering!

With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Get your copy of Ask a Chef today !


Buy now from ODT Store 

ODT subscriber only price - $25