Switching up the way we cook rhubarb, the tangy springtime fruit, can make us fall in love with it all over again.

It’s hard to believe one can tire of these ruby red harbingers of spring. But like so many other bumper crops (think beans and zucchini) there does come a time when enough rhubarb is enough!

One of the best ways to prolong the enjoyment is to switch up with the preparation of said bumper crop. Enter roasting. A simple method that brings out the best of these slender stalks. And it’s sooooo easy!



Here’s how:

1. Cut about 1 lb rhubarb stalks into 2-inch pieces. Cut them diagonally if you’re feeling fancy!

2. Toss with brown sugar (1/3 cup if you like things a bit tart, 1/2 cup if you prefer a touch more sweet). Arrange stalks on parchment paper-lined rimmed baking sheet. Be sure to leave a parchment paper overhang to catch all the delicious syrup and make clean up a snap.

3. Sprinkle with 1/2 tsp orange zest. But only if you’ve got an orange lying around – this is not an essential step, but does add lots to the flavour.

4. Roast in 400 F (200 C) oven until sugar is melted and rhubarb is tender but still holds shape, about 15 minutes. Broil for 2 minutes to get a nice golden colour on the edges.

Once cooled, enjoy these pretty little pieces straight from the pan, on yogurt in the morning, atop a mound of the best vanilla ice cream, as a pancake topper, or as a sweet tart side to roast pork or chicken.



Still stuck with what to do with all that rhubarb? Check here for the best rhubarb freezing tips.