Roasted rhubarb with raspberries and orange

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Spring and rhubarb go hand in hand, and as soon as the bunches of pink-red stems are available again, we immediately dive into the kitchen. Last weekend we roasted the rhubarb with raspberries, orange juice and zest. Incredibly easy and the perfect topping for just about any breakfast, cake or dessert.


For 1 big jar:

  • 700 grams of rhubarb (1 bunch)
  • 250 grams raspberries (frozen)
  • 100 grams of granulated sugar
  • Juice of 1/2 large orange
  • 2 slices of orange peel

The recipe

Preheat your oven to 180-200 degrees (depending on how strong your oven is).

Wash the rhubarb and cut off the ends. Pull the outer layer of the rhubarb with a sharp knife, this can sometimes be stiff and stringy. Cut the stems into pieces about two inches wide.

Spread the rhubarb on a baking tray and sprinkle over the sugar and raspberries. Drizzle with the orange juice and top with the grated pieces.

Roast for half an hour or until the rhubarb is soft.



Store the rhubarb in a sterilized preserving jar and make sure the pieces are always covered with a layer of liquid. This seals it off from oxygen and keeps it much longer. Store the rhubarb in the refrigerator for up to three weeks.

The rhubarb is delicious straight from a bowl, but it is also a wonderful start to the day as a topping for a bowl of cottage cheese, yogurt or curd. Also delicious: spread the rhubarb over a fresh cake (for example a cheesecake) or as a garnish with panna cotta .

Source: Culy by
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