Honey Roasted Rhubarb
Honey Roasted Rhubarb is so easy to make. I like to use it as a topping for my morning Greek yogurt. It is also great spooned over vanilla ice cream for dessert. If you are looking for a new way to use up your rhubarb, give this Honey Roasted Rhubarb a try!
Honey Roasted Rhubarb is so easy to make. I like to use it as a topping for my morning Greek yogurt. It is also great spooned over vanilla ice cream for dessert. If you are looking for a new way to use up your rhubarb, give this Honey Roasted Rhubarb a try!
- Carbohydrate 11.8923166779046 g
- Cholesterol 0 mg
- Fat 0.128166666668882 g
- Fiber 1.17735413990887 g
- Protein 0.606364583381584 g
- Saturated Fat 0.0330700000002659 g
- Serving Size 1 1 Serving (75g)
- Sodium 2.90458333388435 mg
- Sugar 10.7149625379958 g
- Trans Fat 0.00857333333444119 g
- Calories 47 calories
Step-by-step
- Preheat the oven to 400 degrees F. Grease a baking dish or pie plate. Place the chopped rhubarb in the greased dish.
- In a small bowl, whisk together honey, orange juice, and orange zest. Pour mixture over rhubarb and stir until rhubarb is well-coated.
- Bake for 15-20 minutes or until rhubarb is soft and tender. Let rhubarb cool to room temperature and serve with yogurt or ice cream, if desired.
Substituting the Sweetener
Replacing honey requires attention to viscosity and moisture content. Agave nectar or maple syrup offer liquid consistency similar to honey, though maple introduces a distinct woody flavor profile. Granulated sugar combined with two tablespoons of water creates a comparable syrup base, preventing the dry heat of the 400 degree Fahrenheit oven from scorching the fruit before it softens.
Controlling Moisture and Texture
Rhubarb naturally releases a high volume of water during thermal processing. Whisking citrus juice with the sweetener creates an emulsion that clings to the stalks rather than pooling at the bottom of the baking dish. Pull the pan from the oven the moment a paring knife slides through the thickest piece with zero resistance to prevent the structure from collapsing into mush.
Storage and Serving Applications
Cooling the fruit completely allows the sugars to thicken into a glossy coating. Stored in a sealed glass container in the refrigerator, the roasted stalks maintain quality for up to four days. Spooning the chilled fruit over high-fat dairy bases like Greek yogurt or vanilla ice cream balances the sharp acidity inherent in the vegetable.
