Get Your Spring On With This Vegetable

Roasted Rhubarb Recipe

April 26, 2011   35 Comments

Last year, Snack Girl featured one of her FAVORITE Spring vegetables and no one read my post. No, I won't give up.

I am DETERMINED to get you to read about and try rhubarb.

Why?

  • An entire pound of rhubarb has a whopping 95 calories.
  • It is delicious - sour, sweet, crunchy, yum!
  • It is so EASY to cook.

In case you haven't met fresh rhubarb - this is what it looks like before you cook it:

rhubarb

Right now, in your produce section it has arrived and it won't be there for long. Last year, I posted a rhubarb compote recipe: Try Rhubarb - In Season Now and Super Yummy.

Well, I bet because it took 35 minutes in the oven, you guys just thought, "Hey, I don't have time for that."

You got FIVE minutes? I am taking a page from Martha Stewart (staying out of jail) and ROASTING rhubarb. Yes, this is her favorite way of cooking rhubarb and I think she is on to something.

You need to use some honey to make rhubarb palatable because it is really sour. But, after you spend a little time cooking it, you have a sublime and healthy treat. Try it in your yogurt, on top of your cereal, or in your smoothies.

Use this cooked rhubarb as you would use fresh berries - as a tasty and healthy addition to brighten up your boring meals. Or, eat it as a dessert with a little bit of milk or cream.

My kids went nuts for it and ate it plain as an afternoon snack. I think the color is very attractive to them and they like the sweet/sour combination.

How do you serve rhubarb? Please share.

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Roasted Rhubarb Recipe

(makes 6 servings)
1 pound rhubarb
1/2 cup honey

Preheat oven to 450F. Remove rhubarb leaves and tough end and chop into small pieces. Mix rhubarb and honey in small bowl. Line a rimmed baking sheet with aluminum foil and spread rhubarb on it. Roast for 5 minutes. Enjoy!

102 calories, 0.1 g fat, 26.7 g carbohydrates, 20 g sugar, 0.8 g protein, 1.4 g fiber, 4 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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35 Comments:

do you put the honey on before or after roasting it? Oh, and my husband is from Ireland - he is nuts about rhubarb and his family grows it on their farm. His favorite dish is rhubarb crumble served over icecream - not really healthy, but delicious!

on April 26, 2011

@Shawna 3 - I just edited the recipe to make it clearer. You mix the rhubarb with the honey and THEN you roast it.
Sorry about that - not really awake today :)

on April 26, 2011

As a kid my favorite rhubarb recipe was even quicker! Grab a bowl of sugar, dip rhubarb in sugar and eat! :D Rhubarb is JUMMY! :)

on April 26, 2011

This sounds great, I'll give it a try. I've been getting fresh asparagus and steaming it with just some salt and pepper and it's REALLY good.

on April 26, 2011

I love rhubarb but hubby has a moral objection to it. This roasted recipe sounds delish. Maybe I can convert our 3 boys! *evil grin* Great Job Snack Girl!

on April 26, 2011

I like your excitement about rhubarb. I have never tried it, but I'm intrigued, and this recipe is so simple that I'm going to try it out this year.

on April 26, 2011

I love Rhubarb but have only tried it in a very unhealthy way, Rhubarb Custard Supreme. I will have to try!

on April 26, 2011

I've been wanting to try rhubarb ever since your compote recipe actually :) I think I'll go buy some today!

on April 26, 2011

I wish I saw this last year (or even your recipe last year) because I had sooo much ruhbarb from my CSA and I had no clue what to do with it without making pie!

on April 26, 2011

Could you use stevia instead of honey? Or even half and half?

on April 26, 2011

Ok, you have convinced me to try it. I remember it as the nasty stuff my grandma grew in her back yard and my mom would bring it home and try to force us to eat it......
Your way (or Martha's) sounds pretty good and it has been a long time since grandma's backyard. Thanks Snack Girl

on April 26, 2011

what is the serving size? 3 points for the entire dish?

on April 26, 2011

My daughter and I love rhubarb; we cook it down, add sweetener and then put it on top of vanilla yoghurt for dessert!

on April 26, 2011

I love rhubarb, mine is not ready to pick yet but I'm trying this as soon as its ready!

on April 26, 2011

How many stalks would you say are in a pound?

on April 26, 2011

thanks for the post.i always see it in the store,but never knew how to cook it or what it taste like.so what would you say it taste similar to.

on April 26, 2011

Ok, you got me. I'll try rhubarb!

on April 27, 2011

@Stacie - I would say 6-7 stalks - they are very LIGHT.
@jennifer - Great question! Rhubarb is so unique that it is hard for me to think of how to explain it. It is sour - like a lemon - but it has an orange like sweetness - and it is shaped like celery. You just gotta try it.

on April 27, 2011

I just planted some rhubarb in my yard for the first time. I love it in pies! (I know, not the healthiest of the options, but still yummy). I'll have to try it in some of the other ways you suggested.

on April 27, 2011

i've always wondered what rhubarb is! i actually had no idea what it looked like. but i've been eating more and more vegetables so i'm gonna try this! thanks for the info!

on April 27, 2011

The recipe last year seemed too labor intensive. This one looks much easier. I've been roasting a lot of different veggies (big props to you) so I'm excited to try this one.

on April 28, 2011

When I was growing up in northern Minnesota in the 50s, we had two huge clumps of rhubarb that were planted by my grandmother around 1920. Starting in the spring (late May in MN) we started having rhubarb at nearly every meal, including breakfast. Rhubarb sauce, rhubarb pancakes, rhubarb cake, rhubarb pie -- and despite all that, I still love those tart pink stems!

on April 29, 2011

I haven't had rhubarb since I was a kid in Minnesota! We, too, had it every summer there, fresh from our garden. I'll have to look for some here so I can try roasting it!

on May 1, 2011

I love rhubarb raw. I use to eat it as a kid with a little sugar on it. Now truvia but hey I hate it cooked. :)

on May 2, 2011

My fiancée had a recipe for a strawberry rhubarb pie he wanted me to make for him. I have never had it or worked with it before. So I just chopped off the leaves, chopped off the bottom end and diced it all up. It came out a mess. Did I prepare it wrong? Do I peel it before I chop it. What is the correct way to prepare it?

on May 26, 2011

I love rhubarb. When I was young in Penna., we had lots of rhubarb and our mother would just cook it down with some sugar and we each got a bowl to have with our dinner. We loved it. Sometimes here in Fl I will see it in the store, and I am on WW and also pre-diabetic, so may try it. Could I cook it with Stevia leaves? I bought a rhubarb start, but it came, just as I was leaving for 2 weeks to Conn and was dead when I came home. Going to order more and see if it will grow here in Florida in a shaded area.

on May 31, 2012

I am just getting ready to make your healthy apple crisp. I think tomorrow night I will try making a rhubarb crisp combining both recipes...I can't wait! I love love rhubarb but only need a taste and not the entire pan! :)

on June 4, 2012

Please remind everyone the leaves are not etible, or even compostobil. I grow it and love it. I make a pudding with it.

on April 18, 2013

All right Snack girl......You convinced me, I will buy some when I shop on wednesday nad give it a try.....Will come back and add on...Thanks, I think!!LOL Lois

on May 13, 2013

I make puddings with it - the type with sauce as part of the pudding like caramel and baked in the oven.
Yummy

on May 13, 2013

I have rhurbarb planted outside in containers...nearly ready....love it.....grows well in cornwall england.....yummy

on May 13, 2013

My grandmother cooked it with tapioca.We ate it still warm with cold milk on it. It had a lot of sugar in it but that could be substituted with honey or something else. It was my favorite desert.

on May 16, 2014

I've always loved snacking on rhubarb! Thanks for sharing this recipe :)

I usually chop it up and roast it in the oven, then just sprinkle it with a bit of white sugar before chowing down. I've also been known to roast it over a campfire! So yummy!

on May 26, 2014

Whoops! Forgot to say that I make a compote and layer it with the yogurt...i just chop up the rhubarb, add sugar and nuke it in the microwave till it is cooked. No need to add water. Sometimes throw in a handfull of frozen or fresh raspberries to make it more pink.

on June 13, 2016

Did you know rhubarb is a fantastic cholesterol buster. It not only lowers your cholestrol, it actually cleans those pipes that have cholesterol stuck to them ! :)

on May 10, 2017


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