ROASTED RHUBARB WITH GINGER AND CLEMENTINE

Roasted Rhubarb

I seem to have lost my cooking mojo recently.  It’s not helped by the fact that we have an ill-designed kitchen, lacking in both storage and work space.  We make the best of it that we can, but rather than be a haven – like some kitchens are, it can quite easily descend into a hellish place, a cauldron of irritation leading all too quickly to stress.  So I thought the best way to ease myself back into some cooking would be to do something simple with something beautiful, and luckily, I had just the thing.  Brightening up a corner of the worktop for the past couple of days have been a few lengths of vibrant, rosy coloured forced rhubarb – a truly joyous sight.  You can make the most of it by cutting it into finger length pieces and roasting it with sugar and a little flavouring, which melts down along with the fruit’s juices into a pink syrup.  Vanilla is a typical addition, but here I’ve gone instead for a subtle hint of citrus and the merest whisper of ginger, which infuse the syrup with a perfumed flavour but don’t come anywhere close to overpowering the distinctive bitter-sweet taste of the rhubarb.  Once roasted, the pieces will retain their shape and texture on the outside, but be perfectly soft and yielding in the centre.  Wonderful!

 

Ingredients

350g rhubarb, rinsed and cut into lengths of about 5cm

50g Demerara sugar

Zest and juice of 1 clementine

10g crystallised ginger, chopped into tiny pieces

 

Method

Preheat the oven to 180°C.

Place the rhubarb pieces in a baking dish large enough to accommodate them in a single layer.  Sprinkle over the clementine zest and juice, followed by the ginger and sugar.

Cover the dish with foil, then roast in the middle of the oven for 10 minutes.  After this time, baste the rhubarb in the syrupy juices, before returning to the oven for another 5-10 minutes, until the pieces are soft when a knife is inserted into them but not yet mushy.

Roasted Rhubarb

Roasted Rhubarb

Roasted Rhubarb

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29 comments

  1. The Editor · · Reply

    What a beautiful color…

    1. I know, it’s quite amazing!

  2. bitsofnice · · Reply

    I love rhubarb, looking good!

  3. It looks like your mojo is on the way back in these photos, keep going xxx

    1. Thanks lovely lady!

  4. This looks gorgeous Karinna! I absolutely love the colours and your pictures are fantastic! I’ve never had rhubarb like this so I think I’ll be taking a trip to the supermarket to give this a go xxx

    1. Great! I hope you like it 🙂

      1. I’ve reblogged your rhubarb post and many are liking and commenting on it. Please feel free to comment back 🙂

  5. Reblogged this on Shivaay Delights and commented:
    Gorgeous colour…stunning flavour! A must try x

  6. We have a few rhubarb plants in the backyard and never tried cooking them. You’ve just given me the inspiration to try it out with this gorgeous looking recipe. hehe

    1. Great! Glad to be of inspiration 🙂

  7. I so understand the kitchen dilemma… I too, have a kitchen that makes me wonder what on earth were they thinking back in 1936 when they built this house? Did they not know that the 2000’s would bring a whole new realm of food, foodies, and cooking blogs? Apparently not. Or they just didn’t care. 🙂

    It’s funny.. I can’t believe you just posted about rhubarb. I was shopping yesterday, and there in the produce section were these beautiful stalks of rhubarb. I thought it funny that they were there this time of year… and I honestly passed them up. I was more worried that they would be more woody than tender. But now, with this recipe, you’re making me want to run back to the store and buy them!

    Mojo is back, baby!! 🙂

    1. Ha, we think that at some point, for some reason, someone swapped the kitchen round with the bathroom, so we have a bathroom that could accommodate a dining table and a kitchen that you can barely swing a cat in…

      Definitely try the rhubarb, I think that it’s actually at its most tender now as opposed to the summer crop 🙂

  8. So you eat these exactly as they are? I’ve never had rhubarb by itself per se, but it’s so gorgeous and this recipe has such great flavors, I would love to try this. Do you eat this as a dessert? As for ill designed kitchens and how you really just don’t feel like it sometime…I know. Ever peeked into my kitchen? http://sercocinera.wordpress.com/a-peek-into-my-kitchen/

    1. Ha! Your kitchen takes some navigation, I see… Now I feel a bit better about ours 😉

      The rhubarb is amazing spooned straight from baking dish to mouth whilst still warm, along with some of that syrup. The actual intention was to make meringues to eat this with, but it was so good we never got that far! Ended up eating the whole lot in the evening with a little yoghurt. Would be equally good with ice cream, or cheesecake…

  9. Your mojo is back. DIVINE. 😉

    1. Ha, thanks! 🙂

  10. Wow these are beautiful and evidence your mojo must of been taking a power nap!

    1. Ha, thanks! I hope so 🙂

  11. afracooking · · Reply

    Looking at these pictures your mojo must have taken a restorative winter nap as it is certainly back. Fablous colours – great recip 🙂

  12. Beautiful color. Love rhubarb

  13. Beautiful color! Love rhubarb and ginger — L

    1. Thanks! It was oh-so delicious…

  14. This look gorgeous 🙂

    1. Thanks! It sure was 🙂

  15. This looks lovely! I’ve tried pickling rhubarb, but it was a complete fail… this looks much, much better… I hope to try this once it’s rhubarb season again!

    1. Thanks. It’s damn good, enjoy!

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