Roasted Rhubarb with Spices and Citrus

Roasted rhubarb scented with blood orange, maple syrup, and cardamom. A simple, spoonable delight to serve with biscuits, yoghurt, or porridge — equally suited to teatime or a refined dessert plate.

3 from 1 vote

Photographed truthfully. If you cook it, yours will look like mine.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Pudding, Snack

Cuisine British Home Cooking

Servings people

Calories/Seving 143 kcal

Ingredients

300 g rhubarb | cut into 3cm long chunks, rubbed with oil
2 tsp sunflower oil | for the rhubarb; sub with melted butter
1 unit blood orange | zest, juice and flesh
2 tbsp maple syrup | or use agave syrup
2 unit star anise
10 cm casia bark
2 unit green cardamom pod | broken open
1 pinch salt
⅛ tsp orange extract
¼ tsp vanilla extract | add vanilla pod if you have it!

Contact Julia Direct

Instructions

Preheat the oven to 140℃ fan (160℃ conventional)
Prepare the rhubarb: clean, trim and cut on the diagonal. Just think about the size of chunks you want to be getting onto a spoon and into your mouth. This is why I went with 3cm pieces. You might want shorter or longer!
300 g rhubarb
Drizzle the oil over the rhubarb and rub onto the pieces (get your hands in there for speed and ease 😊
2 tsp sunflower oil
Put the rhubarb into an ovenproof dish or tray in a single layer.
Zest the skin of the orange over the rhubarb. Cut the orange in half and squeeze the juice over the rhubarb. Then take a teaspoon, and scrape the flesh over the rhubarb (wholefood 😊)
1 unit blood orange
Add the remaining ingredients and mix with the rhubarb. Place in the oven for 15 minutes. Check the rhubarb is cooked through with the end of a pointy knife – you want it just done. If you need another couple of minutes, feel free but no more than 18 minutes will be required. Avoid slushy mess! The biscuits shown in the photo are 📝 Golden Florins; please see separate recipe.
2 tbsp maple syrup, 2 unit star anise, 10 cm casia bark, 2 unit green cardamom pod, 1 pinch salt, ⅛ tsp orange extract, ¼ tsp vanilla extract

Nutrition

Calories: 143kcalCarbohydrates: 26gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gSodium: 28mgPotassium: 526mgFiber: 6gSugar: 14gVitamin A: 172IUVitamin C: 13mgCalcium: 212mgIron: 1mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords blood orange, elegant plant-based pudding, rhubarb, spring rhubarb, vegan dessert

Tried this recipe?Let us know how it was!