This simple recipe for roasted rhubarb is fresh and zingy and makes the most of the unique flavour of this seasonal favourite.
The arrowroot mixes with the orange juice and the liquid released from the rhubarb as it cooks to create a sweet and sticky sauce that is delicious with ice cream for dessert or on top of natural or coconut yoghurt and porridge for breakfast.
Roasted rhubarb with sticky orange and ginger sauce
About 400g rhubarb
Juice of 3 oranges, zest of 2
1 tsp. arrowroot powder
1 tsp. fresh ginger, grated
2-3 tbsp. coconut sugar/ runny honey/ sugar of choice
Pre-heat the oven to 190oC (fan oven).
Wash the rhubarb then slice it into 1 inch pieces. Put the sliced rhubarb into a large mixing bowl.
Grate the orange zest over the rhubarb and squeeze over the juice of the oranges, reserving about half a cup of the juice. Whisk the arrowroot powder into the reserved juice until fully combined, then pour it into the mixing bowl and stir everything well so that the arrowroot is evenly distributed.
Add the ginger and sugar and stir so that everything is mixed well.
Pour your mixture onto a baking tray and put in the oven for 15-20 minutes until the rhubarb is soft but holding its shape.
Try this spooned over natural or coconut yoghurt, porridge or ice cream.