The time is right for Rhubarb!

Roasted Rhubarb

Yield: 4 portions

Roasted Rhubarb

This recipe was submitted by Alyson Chisholm of Windy Hill Farm. It also appeared under her name and Eileen Kaarsemaker's name in the Mennonite Central Committee's cookbook: "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert.


  • 4 cups chopped fresh rhubarb
  • 1/2 cup sugar
  • 1/4 cup orange or lemon juice
  • 2 tablespoons candied ginger or minced fresh ginger
  • 1 teaspoon orange or lemon peel, grated


  1. Combine in a baking pan
  2. Spread evenly and bake in preheated oven at 450 degrees F until rhubarb is soft but retains its shape, about 25 minutes
  3. Stir, cool slightly and serve with ice cream or yogurt
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