Roasted Rhubarb Recipe (Easy & Delicious)

I absolutely LOVE rhubarb. It’s easily one of my favourite fruits, especially served with custard (drool). There’s just something about that sharp, tangy flavour mellowed out with a bit of sweetness – pure comfort food.

I’ve been wanting to add a new rhubarb plant to our garden for ages, and as luck would have it, my mum was gifted an established one from an acquaintance. Along with the plant, we also got a handful of freshly picked sticks of the good stuff. Naturally, the first thing I made was roasted rhubarb.

This recipe is ridiculously easy, and the result is soft, syrupy rhubarb that works beautifully with custard (we go dairy-free in our gaff), spooned over yoghurt, or folded into a top-notch rhubarb and custard cake. Honestly, once you try roasted rhubarb, you’ll never go back to boiling it.

Why Roast Rhubarb?

Roasting rhubarb is the best way to keep its shape and intensify its flavour. Unlike stewing, which can make it collapse into a mush, roasting allows the rhubarb to soften while still holding those lovely jewel-like chunks. Plus, the sugar melts into a glossy syrup that tastes amazing drizzled over ice cream, pancakes, or porridge.

Roasted Rhubarb Recipe

You will need:

• 400g rhubarb

• 50g caster sugar

• Shallow dish or baking tray, plus foil

Instructions:

1. Heat your oven to 200°C (180°C fan / Gas Mark 6).

2. Wash the rhubarb and shake off any excess water.

3. Trim the ends of each stick, then cut into small pieces – about the length of a finger.

4. Place the pieces in a shallow dish or baking tray, keeping them in a single layer.

5. Sprinkle evenly with the caster sugar so the rhubarb is well coated.

6. Cover with foil and roast for 25 minutes.

7. Remove the foil, give the rhubarb a gentle stir with a wooden spoon, re-cover, and roast for another 5 minutes, until tender and syrupy.

And that’s it – perfect roasted rhubarb every time!

How to Serve Roasted Rhubarb

This tangy-sweet fruit is so versatile. A few of my favourite ways to enjoy it:

• With custard (dairy or dairy-free – both are dreamy).

• Layered into overnight oats or porridge for a bright, zingy breakfast.

• Swirled into Greek yoghurt with a drizzle of honey.

• As a filling for crumbles, pies, or sponge puddings.

• Folded into cakes and traybakes (rhubarb and custard cake is a winner).

• On top of ice cream for a quick and easy dessert.

Variations & Flavour Ideas

Roasted rhubarb is lovely as it is, but you can mix things up with a few simple additions:

• Vanilla – add a splash of vanilla extract or scatter vanilla seeds over the rhubarb before roasting.

• Orange zest – grate some fresh zest over the rhubarb for a citrus kick.

• Ginger – add a teaspoon of finely grated fresh ginger for warmth and spice.

• Cinnamon – sprinkle lightly for an autumnal twist.

• Strawberries – add a handful during the last 10 minutes of roasting for a rhubarb-strawberry combo.

Storing Roasted Rhubarb

• In the fridge: Store in an airtight container for up to 5 days. The syrup thickens as it cools – so good on pancakes!

• In the freezer: Cool completely, then freeze in portions for up to 3 months. Defrost in the fridge overnight before serving.

FAQs About Roasted Rhubarb

Do you need to peel rhubarb before roasting?
No – the skin softens in the oven and adds that beautiful pink-red colour. Just trim the ends and any stringy bits.

Can you make roasted rhubarb without sugar?
Yes, but rhubarb is very tart. You can swap sugar for honey, maple syrup, or a sugar substitute if you prefer.

Why is my roasted rhubarb mushy?
If it’s overcooked, rhubarb can collapse. Keep the pieces in one layer, cover with foil, and stick to the timings above for tender, not mushy, results.

What’s the difference between roasting and stewing rhubarb?
Stewing rhubarb in a pan makes it break down into a compote. Roasting keeps its shape and gives you that gorgeous syrup.

If you’ve never tried roasted rhubarb, you’re missing out! It’s quick, easy, and makes the most of this vibrant seasonal fruit. Whether you’re spooning it over custard, baking it into a cake, or just eating it straight from the dish (guilty), it’s a recipe worth keeping on repeat all spring and summer.

See more of my desserts here!

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.