Simple Roasted Rhubarb
Tangy, magenta hued rhubarb is simply roasted with maple sugar, vanilla, and lemon zest, and then served warm, at room temperature, or cold, with any accompaniments that your heart desires.
Servings: 4 modest servings
Ingredients
- 350 grams rhubarb stalks about 1lb before the leaves are removed
- 60 grams granulated maple sugar or substitute with the same amount of organic cane sugar, or with 70 ml liquid maple syrup
- zest of one lemon
- 1 teaspoon vanilla paste or substitute pure vanilla extract
Instructions
- Set the oven to 400 F and line a baking dish with parchment paper. The baking dish should be just big enough to fit the cut rhubarb pieces in a single layer.
- Wash and dry the rhubarb stalks and discard any leaves, which it should be noted are toxic to humans and animals if consumed. Cut the stalks on the diagonal into 2” sections and place into the lined baking dish, making sure the dish fits the rhubarb snugly.
- Sprinkle the maple sugar on top of the rhubarb, add the lemon zest and vanilla paste, give everything a good toss and then smooth into one layer. Cover with foil and bake for 15-20 minutes until a liquid syrup has formed. Note that as rhubarb stalks vary widely from delicate to hefty, your cooking time may take a little less or a little more than noted depending on the girth of your stalks.
- Remove the foil cover and bake for a final 5 minutes, checking that your rhubarb is tender but not disintegrating (although it will still be just as tasty if you have left it too long). Leave on the counter to cool to a warm, not hot temperature, to allow the syrup to thicken, and then serve warm, at room temperature, or refrigerate to serve cold. Enjoy!