A change of pace from stewed: Roasted Rhubarb


While I would say that rhubarb pie is definitely a favourite for many, it’s also not a everyday dessert. Roasted rhubarb, though, with all its health perks is a different story. It’s fast to prepare and it’s not hard on your fat quotas.

It’s delicious on its own or atop Greek yogurt.  Enjoy!

Roasted Rhubarb

Serves 6

1 1/4 pounds rhubarb, diced into 1-inch pieces (about 6 cups)
1/4 cup brown sugar
2-3 tbsp maple syrup
Grated zest of 1 orange
1 tsp vanilla extract

Preheat the oven to 325° F.

In a medium bowl,  toss together rhubarb, brown sugar, 2 tbsp maples syrup,  orange zest and vanilla extract.  Pour rhubarb mixture into a large baking dish (9×13-in) and spread so that pieces are in a single layer.

Bake for 20 -25 minutes, or until rhubarb is tender.  Adjust sweetness, if necessary, by adding the remaining tablespoon of maples syrup.

Per serving nutritional information:
Calories:  65
Protein:  1 gram
Fat:   less than 1 gram
Saturated Fat:  0 grams
Carbohydrate: 16  grams
Dietary Fibre:  2  grams
Sodium: 7 milligrams

Do you have any favorite ways to prepare rhubarb for everyday eating? Please share in the comment section below.

Tags: , , , , , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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