|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
The telling sign of fresh rhubarb is not only its bright color but the stalks should be firm and upright, the leaves a pale yellow never black.
- 1 pound rhubarb
- 2 tablespoons brown sugar (soft)
- 3 tablespoons orange juice
Gather the ingredients.
Preheat the oven to 350 F/175 C/ Gas 4.
Cut the rhubarb into 1-inch pieces and place in an ovenproof dish. Sprinkle with the sugar and the orange juice.
Loosely cover the dish with tin foil, a lid, or simply a roasting tray.
Bake in the preheated oven for approximately 20 minutes or until the rhubarb is cooked through, but not falling apart.
Remove from the oven and leave uncovered to cool.
Use in all your favorite rhubarb recipes and enjoy!
Here Are a Few Recipes to Inspire You
Do you Want to Know How to Choose Rhubarb?
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 Fact File
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.