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Roasted Rhubarb with Orange & Honey


Roasted rhubarb with an orange and honey glaze. A perfect accompaniment to Greek yogurt for a healthy breakfast.

Roasted Rhubarb with Orange & Honey

I love rhubarb, particularly the colour and delicate taste of forced rhubarb, which is a lovely vibrant pink and quite sweet compared to its outdoor counterpart.

I found myself with a bag of forced rhubarb the other day and decided to roast it with orange and honey to make it into a chunky compote.

It's fabulous served with plain Greek yogurt for breakfast, but also good with a bowl of creamy custard.

Does anyone  remember those rhubarb and custard boiled sweets you used to be able to get from the newsagents? I loved those!


Roasted Rhubarb with Orange & Honey

FORCED RHUBARB


You can find forced rhubarb from mid December to early March, with field grown rhubarb usually available from April to June.

The famous Yorkshire rhubarb triangle is a nine square mile concentration of forcing sheds between Wakefield, Morley and Rothwell.

Rhubarb

Mature plants (often two or three years old) are 'forced' by being lifted from the soil late in the year and grown in warm, dark sheds, where they send out bright pink tender stalks with pale green leaves.

Traditionally, harvesting the rhubarb takes place at nighttime using candlelight, and when it's quiet in the forcing shed, you can often hear the creaking of the rhubarb stalks as they grow.


HEALH BENEFITS OF RHUBARB


Forced rhubarb stalks contain high levels of polyphenols known for their anti-oxidant properties, and are packed with vitamins and minerals including calcium. Rhubarb is also really low in fat too.

Be careful not to eat the leaves though, as they are very poisonous. 

Roasted Rhubarb

STEP BY STEP INSTRUCTIONS FOR ROASTING RHUBARB


Trim the rhubarb stalks and give them a quick wash under the tap. Cut the rhubarb into 3cm lengths and place in a baking tin.


Rhubarb

Squeeze over the juice of an orange, a little dark brown sugar and honey and make sure the rhubarb is coated in this orange honey glaze.

Roasted Rhubarb with Orange & Honey

Cover with foil and roast in the oven until it is cooked through and tender - which usually takes 15 minutes or so.

Rhubarb covered in foil

Once the Rhubarb is cooked, let it cool down to room temperature before spooning into an airtight container.

Roasted Rhubarb

The rhubarb can be kept in the fridge for up to 2 weeks. In my opinion it's best served with thick Greek yogurt for a healthy breakfast or snack. You can also use it as the base for a quick crumble.

HEALTHY BREAKFAST IDEAS


The new year always see's me (and this year my husband too) on a healthy eating kick. Below are a few more idea's for healthy breakfasts.

Slow Cooker Porridge

Slow Cooker Porridge

Fruit and Nut Oat Bars

Fruit and Nut Oat Bars

Cherry & Almond Muffins

Cherry and Almond Muffins

These cherry and almond muffins also make great on the go breakfasts. You can alter the berries to what's in season. Blackberries would work well, as would blueberries.

MORE WAYS TO USE UP RHUBARB


Rhubarb & Strawberry Crumble

Rhubarb and Strawberry Crumble

Simple Rhubarb and Gin Jam from Fab Food 4 All

Rustic Rhubarb Galette from Tin and Thyme

Rhubarb Curd from Foodie Quine


PIN THE RECIPE FOR LATER!

Roasted Rhubarb with honey and orange #healthybreakfast #rhubarb #honey




Read on for full step by step recipe instructions for my roasted rhubarb with orange and honey. Don't forget to leave a comment if you make it!

Roasted Rhubarb
Fruit
Breakfasts
Yield: 4
Author:

Roasted Rhubarb

Roasted Rhubarb

Prep time: 10 MCook time: 20 MTotal time: 30 M
Roasted rhubarb with an orange and honey glaze. A perfect accompaniment to Greek yogurt for a healthy breakfast.

Ingredients:

  • 5 Rhubarb Stalks, washed, trimmed and then cut into 3cm lengths
  • 1 TBSP Dark Brown Sugar
  • 100ml Honey
  • Juice of 1 Orange

Instructions:

  1. Preheat the oven to 180°c (160° fan). Place the trimmed rhubarb in a roasting tin.
  2. Sprinkle the sugar over the rhubarb then squeeze over the juice of 1 orange and drizzle over the honey. Make sure the rhubarb is coated in the glaze. Cover with foil and bake in the oven for 15 minutes.
  3. After 15 minutes take the foil off the rhubarb and place back in the oven for 5 more minutes.
  4. Let the roasted rhubarb cool before transferring to an airtight container if not using immediately. Otherwise, spoon the rhubarb and juice over some thick Greek yogurt.
Calories
181.44
Fat (grams)
0.18
Sat. Fat (grams)
0.04
Carbs (grams)
47.18
Fiber (grams)
2.05
Net carbs
45.13
Sugar (grams)
42.81
Protein (grams)
1.08
Sodium (milligrams)
41.24
Cholesterol (grams)
0.00
Calories and nutrition for 1 serving.
Created using The Recipes Generator

3 comments

  1. I love rhubarb! This is making me so happy that I can't wait to try it!

    ReplyDelete
  2. i cant wait to make these. they look like a nutritious and delicious addition to my morning yogurt.

    ReplyDelete
  3. This is a brilliant idea! I love rhubarb and the brown sugar and honey will make it caramelize in just the right way. So delicious!

    ReplyDelete