Rhubarb is delicious just simply roasted. While it’s in season make sure you whip up a batch of this tangy slow-roasted Slow roasted rhubarbrhubarb for a flavoursome spring dessert
Serves: 6-8
Prep time: 10 mins
Cooking time: 1 hr 30 mins
Total time: 1 hr 40 mins
Skill level: Easy peasy
Costs:Cheap as chips


  • 800g-1kg (1lb10oz-2lb) rhubarb
  • 250g (8oz) caster sugar
  • Zested rind and juice of 2 oranges
  • Ice cream, to serve


  1. Set the oven to 120°C/250ºF/Gas Mark ½.
  2. Cut the rhubarb into 6-8cm lengths and place them in a non-metallic ovenproof dish, sprinkle over the sugar and orange zest, and stir to coat the rhubarb in the sugar. Pour over the orange juice. Cover the dish with a lid.
  3. Cook the rhubarb in the centre of the oven for 1-1½ hrs, or until the rhubarb is just tender.
  4. Remove rhubarb from the oven and leave it to cool.
  5. Serve at room temperature or chilled, with ice cream. The rhubarb will keep for up to 3-4 days in the fridge.

To freeze: The rhubarb can be packed into a plastic container and frozen for up to 1 month. Let it defrost before serving.

Nutritional information per portion

fat 0.0g saturates 0.0g calories 134(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.