Posted on May 06, 2019 by Kate Halsall
I came home from holiday and our rhubarb had exploded! The rain and warmer spring has definitely helped it grow! Every year I’m faced with a search for healthy rhubarb recipes such as these savoury recipes. I’d love to be creative and whip up something that would rival any Master Chef contestant – but unfortunately I’m not. That said, this is still a great recipe! I went for simplicity over fancy, but I never expected roasted rhubarb to taste so good!
- Fresh Rhubarb – 2/3 stems, cut into 2 inch pieces and then cut in half length ways
- 3 Pears – peeled, cored and cut into quarters length ways.
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1 Tsp Walnut Oil – this is optional. If you don’t “do” nuts, just miss this out!
Preheat the over to 200 C. Place the rhubarb and pear into an over dish. Sprinkle over the cinnamon and ground ginger and add the oil if using. Mix together. Place in the oven for 25 minutes. The rhubarb will be soft but still holding it’s shape. Serve either by itself, with yogurt, with a home made granola etc etc.
The sweetness and sugar from the pears and the cinnamon helps to distract from the tartness of the rhubarb. I like the hint of walnut throughout too.
You don’t need to worry about adding any liquid – the fruit creates enough of it’s own!
If the above recipe is too sweet for you, I did try and do something a little different. I took a couple of stems of rhubarb and cut them in the same way – 2 inches and then in half length ways. I then added freshly chopped chilli and freshly grated ginger – I didn’t measure the quantities if I’m honest. I cooked this for 25 minutes also. If you like spicy and sweet – then this is for you! Slurp
Image from Pixabay.