Rosy Roast Rhubarb
Rhubarb is one of my favourite favourite fruit. I just love the beautiful rosy syrup you get when roasting rhubarb like this. The fragrant, tart flavour is beautiful in so many desserts but especially with some vanilla panna cotta or instead of cherries on this crumble cake. I also love it with yoghurt and granola for breakkie. It’s also really low in sugar so the perfect fruit for diabetics when sweetened with stevia.
enough for: 4
takes: 40 minutes
2 bunches rhubarb
1/4 teaspoon pure stevia powder*
2 teaspoons vanilla extract
1. Preheat your oven to 180C (350F). Wash rhubarb and trim stalks, discarding the leaves (which are poisonous!). Cut stalks into 5cm (2in) lengths and layer into an oven proof roasting dish. Add the stevia and vanilla.
2. Cover with foil. Bake for 20-30 minutes or until rhubarb is tender and no longer crunchy. Try not to stir and poke it too much as it will lose its shape. Serve warm or cold
Variations
*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.
granular stevia – replace pure powder with 6 tablespoons granular stevia.
no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level. I used to use 100g (3.5oz) sugar.
real vanilla – replace vanilla extract with 1 vanilla bean – I just slice it on the diagonal into 1 inch pieces.
rhubarb & strawberry – halve and dehull a few handfuls of strawberries and toss in with the rhubarb for extra fragrance and pinkness.
rhubarb & orange / more saucey – drizzle over the juice of one orange before roasting.
Shelf Life / Storage
Can be kept for 2 weeks or more in an airtight container in the fridge. Keeps for months in the freezer.
Add to my Old Favourite Recipes
Delicious! Had some rhubarb in my veggie box that I had to use up, so made your roast rhubarb recipe but with a twist using your ricotta crumble cake recipe. I made the dough according to your recipe and sprinkled it over the rhubarb to make a rhubarb crumble. Turned out perfect! So yummy!
OMG Sonja – I am planning to make that exact same thing tomorrow for lunch. Great minds 🙂
Oh wow! We had it for dinner yesterday. We haven’t had something “sweet” in a while, so it was perfect to satisfy that craving too, but not have the additional calories of an extra treat, but as a full meal, and of course I used Stevia and almond meal for the crumble as suggested. So I think we did well health wise!