Roasted Rhubarb with orange

A few weeks ago a friend bought me a beautiful bunch of homegrown rhubarb from her garden on the Southern Highlands. I procrastinated for a couple of days about what to make in celebration of my rhubarb bounty – apple and rhubarb crumble or a rhubarb cake but in our house leftover deserts and cake often languish in the fridge until they get thrown out which seemed a terrible waste for home grown rhubard so finally I simply roasted it with some orange juice and sugar.

This recipe uses just a small amount of sugar allowing the natural tanginess of the rhubard to shine. It also makes it much more versatile. The day I roasted the rhubard I served it as a side with dal and rice and it was so good. I thought I was being very innovative using rhubarb as a savoury side but further research revealed it is a traditional side for roast meat and fish. The next day I served it as a desert with yoghurt and crumbles and I ate it through the week on my porridge. No leftovers languished in the fridge which is always satisfying but particularly since the covid lockdown when I’ve became obsessed with cutting waste and trying to develop more frugal habits.

Roasted rhubarb with orange

• 1 bunch of rhubarb (around 450- 500grams)
• Orange zest from one orange
• 1/3 cup of orange juice ( I just use the juice from one orange)
• 1 1/2 to 2 tablespoons of brown or unrefined sugar ( I use rappadura sugar)

1. Heat oven to 180C or 160C fan forced.
2. Chop rhubarb into 5 cm pieces
3. Place rhubarb in baking dish and mix with orange zest, juice and sugar or honey
4. Bake in oven for  30 minutes stirring once or twice