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Any Easy Way to Get More Flavor From Your Rhubarb

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Quite often rhubarb is stewed to use in various rhubarb recipes, or recipes using rhubarb. A delicious alternative is to roast the rhubarb in the oven with a little orange juice and brown sugar. This roasting helps the rhubarb to keep its beautiful color, it intensifies the flavor and retains the shape of the rhubarb rather than a mush. Once you have your roasted rhubarb use as you would in any recipe with stewed rhubarb or freeze.

  • 1 pound rhubarb
  • 2 tablespoons brown sugar (soft)
  • 3 tablespoons orange juice
  1. Gather the ingredients.

    Ingredients for roasted rhubarb The Spruce

  2. Preheat the oven to 350 F/175 C/ Gas 4.

  3. Cut the rhubarb into 1-inch pieces and place in an ovenproof dish. Sprinkle with the sugar and the orange juice.

    Cut the rhubarb The Spruce

  4. Loosely cover the dish with tin foil, a lid, or simply a roasting tray.

    Loosely cover pan The Spruce

  5. Bake in the preheated oven for approximately 20 minutes or until the rhubarb is cooked through, but not falling apart.

    Bake The Spruce

  6. Remove from the oven and leave uncovered to cool.

    Remove from oven The Spruce

  7. Use in all your favorite rhubarb recipes and enjoy!

  • The telling sign of fresh rhubarb is its bright color. The stalks should be firm and upright, and the leaves a pale yellow shade.

Rhubarb is a lovely vegetable and slender stems of early rhubarb appearing in the shops is always cause for celebration and time to get the rhubarb recipes out.

  • Always look for a bright color, the rhubarb stalks must be firm and upright but the a pale yellow, they should never be black, it shows the age of the rhubarb.

  • Always eat rhubarb fresh, it is like all local foods best eaten as soon as possible.

  • If you cannot eat the eat the rhubarb immediately, top and tail the stalks and cut into small pieces. If the rhubarb is intended for sweet dishes, simply sugar the rhubarb and place into freezer bags and freeze.

  • Rhubarb (genus Rheum) belongs to the plant family Polygonaceae. Contrary to popular belief, Rhubarb is a vegetable, not a fruit, being a close relative of garden Sorrel.

  • The stalks of rhubarb though tartare edible, the leaves, however, are toxic.

  • Early spring rhubarb doesn’t need peeling, simply trim and wash.

  • Rhubarb is 95% water. It contains no fat, sodium or cholesterol.

  • Rhubarb contains a fair source of potassium. The crisp, sour stalks are rich in vitamin C, dietary fiber, and calcium.

  • The calcium in rhubarb combines with oxalic acid making it hard for the body to absorb.

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