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Roasted Rhubarb over a scoop of vanilla ice cream

Roasted Rhubarb

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A lovely, seasonal Roasted Rhubarb recipe from Dorie Greenspan is the perfect topping for a big scoop of  vanilla ice cream.

Roasted Rhubarb over a scoop of vanilla ice cream

Roasted Rhubarb

I made rhubarb muffins earlier this spring from my measly crop, so I was shocked to discover a few remaining stalks in the garden.   Granted, they were thin as pencils and nowhere near the pound called for in Dorie’s recipe, but I was pleased to have some of my own rhubarb to contribute to this dish.  Shopping at Fresh Market, I checked the produce department for fresh rhubarb, but there wasn’t any. I was pleasantly surprised to find a stash in their frozen food aisle.  Whew.

Garden rhubarb

Simple, Seasonal Rhubarb Recipe

This was one simple recipe.  Coat the rhubarb with a generous amount of sugar to offset the tart flavor, sprinkle with orange zest, and roast covered for 15 minutes.  Uncover and continue roasting till tender–about 5 more minutes.  That’s it.  I adore rhubarb, so it’s no surprise I was a fan of this sauce, but I’d actually enjoy it even more without the hint of orange. It was a wonderful topping on vanilla bean ice cream. And once again, I didn’t have to share it with anyone!

Roasted Rhubarb

Dorie has generously shared this recipe on her delightful blog. That link is gone, so check out the recipe here.

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45 comments on “Roasted Rhubarb”

  1. Oh how I love me some rhubarb! My Dad’s crop was whimpy this year too. He thinks it was because we got so much rain and not enough sun. It’s not in the stores here yet either. Apparently it gets shipped in from somewhere else and comes in later in the season. Once I finally get my hands on some I’m gonna make this. It looks so simple and delicious!

  2. Going out for vanilla ice cream – have the last of the rhubarb still waiting… in the rain. I love the brilliant red/pink of the rhubarb against the white.

  3. You always have the most gorgeous photos! I love the one with your dog in the background.
    I’m with you on skipping the orange.

  4. I put it over vanilla ice cream, too. I used lemon zest with a pinch of cinnamon and loved the flavour. It was even better the next day. This is an easy alternative to stewing rhubarb and one I’ll use again.

  5. I never thought to roast rhubarb, but now I plan to for sure! What a lovely dessert idea, I bet it tastes amazing! Yum, Hugs, Terra

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