Roasted Rhubarb

Roasted Rhubarb

June 17, 2018   5 Comments

Roasted rhubarb is so easy to make it should be illegal. Actually, it is a crime not to make it this time of year.

I am determined to get you to try rhubarb and this recipe will get you started. Through the years, I feature rhubarb in a bunch of different ways. My favorites include my healthy rhubarb muffins with walnuts and my light rhubarb crisp.

You can only find rhubarb at this time of year so you have to move! Here is what it looks like in its stalk form.

rhubarb

It can also look really green like in this photo. I found it in one of my favorite grocery stores already cut up and in plastic. Huh? At any rate these two ingredients are all you need for roasted rhubarb.

You need to use A LOT of honey to make rhubarb palatable because it is really sour. But, after you spend a little time cooking it, you have a sublime treat.

It kind of turns into a soft jam after roasting and it is very strong in flavor. It will keep for a while in the refrigerator in a tightly sealed container.

The serving size below is ¼ cup but I don’t think I would eat all of that in one sitting because it is so flavorful. I would probably eat about half of that (or two tablespoons).

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. Try it in your yogurt, on top of your cereal, or in your smoothies.

I put it on my toast in the morning as a substitute for jam.

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 8 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 parchment paper for easy clean up and spread rhubarb on it. Roast for 10 minutes. Enjoy!

For ¼ cup = 76 calories, 0.1 g fat, 0.0 g saturated fat, 20 g carbohydrates, 18 g sugar, 0.6 g protein, 1.1 g fiber, 4 mg sodium, 4 Freestyle SmartPts

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

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5 Comments:

I really like the fact that your recipe has no liquid added (of course, it’s roasted!) as I grew up with stewed rhubarb simmered in abit of water with sugar....it was always a very thin sauce. I tried just microwaving chunkc with only sugar and discovered no water is needed when you microwave it. Stewed rhubarb is yummy with toast but also as a breakfast parfait (or even dessert for supper) when layered with plain Greek yogurt and a bit of granola. I use a walnut coconut granola with a bit of cinnamon that pairs amazingly with the parfait. I also pureed the stewed rhubarb and freeze it into a sorbet. You need to add more sweetener though.

on June 17, 2018

I’m sorry but 1/2 cup honey is the equivalent of 2/3 cup of sugar. This may be delicious, but it’s not healthy.

on June 17, 2018

Good idea for a dessert.
For optimal health benefits from honey, use raw and I filtered honey. Additionally, do not heat honey it destroys all the health benefits contained within it.
Snack Girl: you should do a write up about raw verses processed honey and the numerous health benefits of raw honey.

on June 17, 2018

That sounds delicious I'm going to try making some baked rhubarb today! Honey is so much healthier than sugar with its antioxidants etc and it doesn't increase blood sugar that much. So much better than aspartame Etc. All three of those recipes look delicious! Thanks.

on June 17, 2018

This is absolutely amazing. The 1/4 cup mixed in with overnight oats is the perfect way to start the day. Th aks for sharing😊❤️

on June 23, 2018


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