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Elizabeth Chloé

Elizabeth Chloé

Life Coach

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Process Shot 4: Rhubarb that has been roasted in the oven with honey and ginger, in an enamel roasting dish. The rhubarb has released some of its juice and there is some caramelisation around the sides of the roasting dish.

Roasted Rhubarb with Honey and Ginger

Elizabeth Chloe
February 1, 2019

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This Roasted Rhubarb with Honey and Ginger is a great way to use up any leftover rhubarb. It is a simple rhubarb recipe that you can use to accompany all sorts of dishes, both sweet and savoury. Use forced rhubarb from January to March, then field-grown rhubarb from April to September.

Roasted rhubarb cooked with honey and giner in its own syrup, in an enamel roasting dish.

Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com 

Guysss, forced rhubarb season is upon us! I don’t know about you but I always find Winter seasonal fruit and veg can be a little uninspiring at times, so forced rhubarb is giving me LIFE right now.

I feel like it’s a sign that warmer weather is coming (even if it might be a good few months away) and with it comes new seasonal produce. Exciting times.

Rhubarb is a favourite of mine. I’m a big fan of tart flavours and rhubarb doesn’t half deliver on that. Mix it with some sweetness and it is the perfect accompaniment to a bowl of porridge or a breakfast parfait. That tartness also goes perfectly with fatty meats like duck, pork and goose. And of course, it is a fab filling for pies and crumbles. All in all, it is such a versatile vegetable (yes, I said vegetable) that’s worth getting a hold of at this time of year.

How to Cook Rhubarb

  • Process Shot 1: Uncooked rhubarb, cut into 1 inch pieces, in an enamel roasting dish. Taken fom overhead on a marble surface.
  • Process Shot 2: Uncooked rhubarb, cut into 1 inch pieces, in an enamel roasting dish with honey and ginger powder on top. Taken from overhead on a marble surface.
  1. Chop the rhubarb in to 1 inch pieces and pop in a roasting tray.

2. Drizzle the rhubarb with honey and sprinkle on powdered ginger.

  • Process Shot 3: Uncooked rhubarb, cut into 1 inch pieces, in an enamel roasting dish with honey and ginger on top. A piece of tin foil covers the roasting dish, with a corner folded back to reveal the rhubarb underneath. Taken fom overhead on a marble surface.
  • Process Shot 4: Rhubarb that has been roasted in the oven with honey and ginger, in an enamel roasting dish. The rhubarb has released some of its juice and there is some caramelisation around the sides of the roasting dish.

3. Cover the rhubarb with tin foil and pop into the oven for 20 minutes at 180 degrees centigrade.

4. Uncover the rhubarb, spoon some of the syrupy juices over the rhubarb pieces and cook for a further 5 minutes.

Process Shot 1: Uncooked rhubarb, cut into 1 inch pieces, in an enamel roasting dish. Taken fom overhead on a marble surface.

Roasted Rhubarb with Honey and Ginger F.A.Q

What can I do with my roasted rhubarb?

You can do a number of different things with roasted rhubarb. Some of my favourites are:
✨ Use it as a filling for pies and crumbles.
✨ Dollop it on top of scones with fresh clotted cream (this is definitely my favourite)
✨ Rhubarb is a great accompaniment to meat such as duck, goose and pork or to fish like mackerel. Serve it the same way you would serve roast pork and apple sauce.
✨ Add it to your morning porridge or to something like thisbreakfast parfait.

How to store roasted rhubarb:

Store the rhubarb in an air-tight Tupperware container and keep in the fridge for 3-4 days.

Can you freeze cooked rhubarb?

Yes! This is a great recipe to make in big batches, then freeze additional portions for as and when you need them. Let the rhubarb fully cool after cooking by leaving it at room temperature for up to two hours. Then add the rhubarb to a air-tight container or freezer bag and transfer it to the freezer where it can stay for up to 3 months.

Transfer the rhubarb in its container to the fridge to defrost. This can take up to 24 hours so plan ahead. Alternatively, use the defrost setting on your microwave to thaw the roasted rhubarb.

Can roasted rhubarb be eaten cold?

This dish can be eaten hot or cold.

How to reheat roasted rhubarb:

In the microwave: transfer the rhubarb to a microwave safe container and cook for 2-3 minutes in the microwave. Ensure the food is piping hot before serving.

What is forced rhubarb and how does it differ to field-grown rhubarb?

Field-grown rhubarb, as suggested by its name, is grown outdoors in fields, and is harvested from April to September. This results in rhubarb that is slightly greener, tarter and more fibrous than its forced counterpart – ideal for stewing and popping into pies and crumbles.

In comparison, forced rhubarb is grown in warm sheds with no natural light. In its quest for natural light, it grows quickly, sometimes in a matter of weeks, producing rhubarb that is more of a reddish-pink colour, with small, pale green leaves. This type of rhubarb is sweeter and more tender than the field-grown variety, making it perfect for more delicate dishes.

A close up shot of the finished roasted rhubarb.

Rhubarb Facts

  • Rhubarb is a vegetable! Except in the US, where, since 1947, it has been declared a fruit. This was to save business’ money on taxes when importing the fruit/vegetable.
  • The ‘Yorkshire Triangle’ – a place between Wakefield, Rothwell and Morley in the North of England, is prestigious for growing forced rhubarb. So much so, that in 2010 it was awarded Protected Designation of Origin status by the European Commission. Other foods with this status include the Cornish Pasty, Serrano Ham and Champagne.
  • To minimise exposure to light, forced rhubarb is often harvested by candlelight.
  • Due to forced rhubarb growing so quickly, you can hear creaking and squeaking sounds within the forcing sheds – this is the sound of the rhubarb growing!
  • Rhubarb leaves contain oxalic acid, making them toxic to eat.

Some more fruity recipes you might enjoy…

  • Breakfast Parfait with Yogurt and Toasted Oats
  • Peanut Butter Banana Breakfast Bars
  • Vegan Chocolate Orange Tart
  • Quick & Simple Raspberry Flax Jam
  • Mango Raspberry Smoothie Bowl
  • Easy Roasted Fruit from She Wears Many Hats
Process Shot 4: Rhubarb that has been roasted in the oven with honey and ginger, in an enamel roasting dish. The rhubarb has released some of its juice and there is some caramelisation around the sides of the roasting dish.

Roasted Rhubarb with Honey and Ginger

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A close up thumbnail photo of the finished roasted rhubarb.

Roasted Rhubarb with Honey and Ginger

★★★★★ 5 from 4 reviews
  • Author: Elizabeth Chloe
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Accompaniments
  • Method: Roasting
  • Cuisine: British
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Description

This Roasted Rhubarb recipe with honey and ginger is the best way to use rhubarb. It’s sweet, tangy and so simple to make! You could use it with both sweet and savoury dishes, making this rhubarb recipe also incredibly versatile!


Ingredients

Scale
  • 400 grams rhubarb
  • 4 tablespoons honey
  • 1/2 teaspoon powdered ginger

Instructions

  1. Pre-heat your oven to 190 degrees centigrade.
  2. Slice you rhubarb into 1-inch pieces, discarding the ends and any leaves.
  3. Add the rhubarb to a roasting pan along with the honey and powdered ginger. Toss everything together.
  4. Cover the rhubarb with tin foil and cook in the oven for 20 minutes. After 20 minutes remove the tin foil and discard. Return the rhubarb to the oven for a further 5 minutes.
  5. Remove the rhubarb from the oven and leave to cool before serving. Enjoy!

Equipment

A bottle of honey

Honey

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A devil's kitchen knife

Kitchen Devils Cook’s Knife

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Enamel Roasting Tin

Roasting Dish

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Notes

  • Forced rhubarb works best for this recipe but you can also use field-grown if that is what you have.

Keywords: Roasted Rhubarb, Rhubarb Recipe, Forced Rhubarb, Honey and Ginger

Did you make this recipe?

Tag @elizabeth__chloe on Instagram and hashtag it #elizabethchloerecipes

Recipe Card powered byTasty Recipes
Originally Published: February 1, 2019
Last Updated: July 11, 2020
Update Information: Additional information added to F.A.Q
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Comments

  1. Liz says

    March 5, 2019 at 6:57 pm

    I’ve been looking for more ideas for rhubarb and this is perfect! I love anything with ginger 🙂

    ★★★★★

    Reply
    • Elizabeth Chloe says

      March 6, 2019 at 9:23 am

      Thanks Liz!

      Reply
  2. Heidy L. McCallum says

    March 5, 2019 at 7:38 pm

    I haven’t had the pleasure of having rhubarb in years, one of my favorites is Strawberry Rhubarb pie, and I am dying to try some of you remarkable suggestions. Also, just wanted to say, Right on when giving the tips on this blog post as well. Saving for another day.

    Reply
    • Elizabeth Chloe says

      March 6, 2019 at 9:24 am

      Strawberry and Rhubarb pie is the bomb!! And thank you, I’m glad you find the tips useful!

      Reply
  3. Morgan Eisenberg says

    March 5, 2019 at 8:13 pm

    easy, beautiful and freezer-friendly, this is really checking all the boxes!

    ★★★★★

    Reply
    • Elizabeth Chloe says

      March 6, 2019 at 9:24 am

      Thank you, Morgan!

      Reply
  4. Julie Wallace says

    March 5, 2019 at 9:23 pm

    I knew that rhubarb leaves were toxic, but I had NO clue it is often grown by candlelight! What??! Awesome dinner party trivia, right? 🙂

    I love rhubarb, I have always done desserts with it, but I’m going to try your idea of using it with duck. That sounds amazing.

    Reply
    • Elizabeth Chloe says

      March 6, 2019 at 9:25 am

      I know right!? Researching rhubarb was a lot more interesting than I had anticipated! Thanks for your comment Julie 😊

      Reply
  5. Emily says

    March 5, 2019 at 9:35 pm

    I’m always intimidated by rhubarb but want to give this recipe a try- it looks amazing!

    Reply
    • Elizabeth Chloe says

      March 6, 2019 at 9:26 am

      Thanks, Emily, let me know how it goes!

      Reply
  6. Kristen G says

    June 18, 2019 at 3:52 am

    This recipe was great! I will definitely be making it again.

    ★★★★★

    Reply
    • Elizabeth Chloe says

      June 21, 2019 at 4:39 pm

      Thanks so much, Kristen, I’m glad you enjoyed!

      Reply
  7. MONICA Ranger says

    May 3, 2020 at 5:00 am

    The recipes I see for Roasted Rhubarb do not call for peeling . Is leaving the peel on a better, more desirable way? Thank you in advance for responding, Monica

    Reply
    • Elizabeth Chloe says

      May 31, 2020 at 3:28 pm

      Hi Monica! I don’t know about more desirable, but I have never peeled rhubarb. I don’t think it makes any difference to the flavour and very little difference to the texture. Plus it just seems like a bit of a faff! Hope that helps 😊

      Reply
  8. Liz says

    April 30, 2022 at 6:09 pm

    I haven’t had rhubarb for ages and decided to try this, didn’t have dried ginger, only fresh but put a peeled chunk in the middle of the rhubarb and drizzled with honey. I’m now enjoying it with natural greek yoghurt!

    ★★★★★

    Reply
    • Elizabeth Chloe says

      May 9, 2022 at 9:32 am

      That sounds delicious Liz, so glad you enjoyed!

      Reply
  9. Lesley Castro says

    June 19, 2022 at 8:45 am

    I put maple syrup with my rhubarb it tasted lovely has I don’t like honey.

    Reply

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