Vanilla Roasted Rhubarb

We were never “garden people” per se. We has a tradition of planting on Mother’s Day, but as we got older, the planting became less frequent. Among the potato beds that turned into decorative bushes, we always had some rogue rhubarb that grew like crazy. My favourite way to eat it was plucked fresh out of the dirt and dipped into sugar. It was a sweet and sour mess of something that really isn’t the best to eat raw. Now, I count the days to rhubarb season – and this year, I’m roasting it to have for breakfast and dessert with a scoop of ice cream or yogurt, I’m seriously addicted to this Vanilla Roasted Rhubarb, a recipe so easy but so beautiful.

There’s something magical about roasting fruit. All the natural sugars come out and become richer and stronger, and begin to caramelize. I rarely add additional sugar to my roasted fruits because I’m always surprised with how sweet they become with a little bake in the oven.

If you want a bit more sweetness, add in some halved strawberries as rhubarb is naturally very tart. You can always add more sweetener after baking, but do give your rhubarb a chance to bring out it’s natural sugars.

I like to make a big batch of roasted fruit (especially to try and reduce food waste by using any not-as-beautiful produce. Keep it in a container in the fridge, and use it all week to top my yogurt, porridge, or even ice cream.

If you’re looking for more fruity desserts, try out my recipe for:

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