📝 About This Recipe
This elegant dish transforms the assertive, bracing tartness of spring rhubarb into a sophisticated, silken delicacy. By roasting the stalks rather than stewing them, we preserve their beautiful architectural shape and vibrant ruby hue while creating a luscious, concentrated syrup. Infused with floral cardamom and bright citrus, this versatile preparation serves as a stunning centerpiece for desserts or a bold accompaniment to savory cheeses.
🥗 Ingredients
The Produce
- 1.5 pounds Fresh Rhubarb (trimmed and cut into 3-inch batons)
- 1 Orange (zested and juiced)
The Glaze
- 1/2 cup Granulated Sugar (cane sugar preferred)
- 2 tablespoons Honey (mild wildflower or clover honey)
- 1 Vanilla Bean (split lengthwise and seeds scraped)
- 4 Green Cardamom Pods (lightly crushed)
- 1 whole Star Anise (optional, for deep aromatic notes)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
For Serving
- 1 cup Greek Yogurt or Labneh (full-fat for creaminess)
- 1/4 cup Pistachios (shelled and roughly chopped)
- 6-8 pieces Fresh Mint Leaves (torn for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Wash the rhubarb stalks thoroughly and pat them dry with a clean kitchen towel. Moisture on the outside can lead to steaming rather than roasting.
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3
Trim the ends of the rhubarb. Cut the stalks into uniform 3-inch batons. If stalks are very thick (over 1 inch), slice them in half lengthwise so they cook at the same rate as the thinner pieces.
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4
In a large mixing bowl, whisk together the sugar, honey, orange juice, orange zest, vanilla seeds (and the pod itself), and the sea salt.
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5
Add the crushed cardamom pods and the star anise to the liquid mixture, stirring to combine.
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6
Add the rhubarb batons to the bowl and toss gently with your hands or a silicone spatula until every piece is thoroughly coated in the syrup.
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7
Arrange the rhubarb in a single layer in a large ceramic or glass baking dish. Avoid using reactive metal pans like aluminum, as the acid in the rhubarb can react with the metal.
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8
Pour any remaining syrup from the bowl over the rhubarb. Ensure the pieces are snug but not overlapping significantly.
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9
Slide the dish into the oven and roast for 15 minutes. At this point, check for tenderness with a sharp paring knife.
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10
Continue roasting for another 5-10 minutes. The rhubarb should be soft and yielding but still holding its distinct shape, and the juices should be bubbling and slightly thickened.
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11
Remove the dish from the oven. Let the rhubarb cool in the pan for at least 10 minutes; the syrup will continue to thicken and the color will deepen as it rests.
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12
Discard the vanilla pod, cardamom pods, and star anise before serving.
💡 Chef's Tips
Choose rhubarb stalks that are firm and bright red for the most visually stunning results; green stalks taste fine but won't have that iconic jewel-tone. Do not overstir the rhubarb once it is in the oven; it becomes very fragile as it softens and will turn into a compote if handled roughly. If your syrup is too thin after roasting, carefully lift the rhubarb out and simmer the liquid in a small saucepan for 2-3 minutes until syrupy, then pour back over. For a vegan alternative, substitute the honey with maple syrup or agave nectar. Leftovers keep beautifully in the refrigerator for up to 5 days and are delicious served cold.
🍽️ Serving Suggestions
Spoon the warm rhubarb and its syrup over a bowl of cold, thick Greek yogurt and top with toasted pistachios. Serve alongside a slice of toasted brioche spread with soft goat cheese for a sophisticated brunch dish. Layer the roasted stalks over a classic vanilla bean panna cotta or a scoop of high-quality ginger ice cream. Use the leftover syrup to flavor a gin and tonic or a glass of sparkling prosecco. Pair with roasted duck or pork tenderloin for a surprising and delicious savory application.