Roasted Rhubarb

Serves	4 to 6
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Condiment, Dessert, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

A easy way to cook fresh rhubarb; by roasting rhubarb you get a more intense flavour and taste, and the rhubarb holds it shape better. Roast a batch and then pop it in the fridge for future desserts, pies, cakes, crumbles or fools, and then strain the juice to use as a cordial or in cocktails.

Ingredients

600g fresh rhubarb
100g soft brown sugar or golden caster sugar
1 teaspoon vanilla paste or the seeds from a vanilla pod

Note

A easy way to cook fresh rhubarb; by roasting rhubarb you get a more intense flavour and taste, and the rhubarb holds it shape better. Roast a batch and then pop it in the fridge for future desserts, pies, cakes, crumbles or fools - then just strain the juice to use as a cordial or in cocktails.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6.
Step 2	Wash or wipe the rhubarb, cut the leaves off, discard the leaves and then trim the "root end" of the rhubarb.
Step 3	Cut the rhubarb into bite sized pieces and place it all in an oven-proof tray or roasting tin.
Step 4	Spoon the sugar over the top and then mix the sugar through the rhubarb. Add the vanilla paste, mix again, covert with foil and bake covered for 15 minutes.
Step 5	After 15 minutes, remove the foil and stir the rhubarb through the sugary juices; roast for a further 5 minutes uncovered until the rhubarb is just soft but still holds its shape.
Step 6	Serve immediately with custard, or, allow to cool and store in a covered container in the fridge to use later for crumbles, pies, scones, cakes, muffins or fools. The liquid can be drained off and used as a cordial or in cocktails.