I want to roast my rhubarb before adding it to muffins to intensify its flavor. Any suggestions on how to roast w/o ruining its texture?

I usually add it raw also but i dont think it gives much flavor, just tartness. Maybe roasting briefly at high heat? I just don’t want them mushy.

Roasting results in a fabulous texture and flavor. Consult a recipe by Alice Waters for a baked rhubarb compote which I like to prepare in a sheet pan with grated orange zest and crystalized ginger, leaving in the oven longer than in the original recipe till liquid that does, indeed, run out becomes syrupy. I would be cautious when folding the cooled, roasted rhubarb into a batter and cooking it again since it will be very soft.

I’ve never roasted it. I cut in pieces and toss it with sugar and lemon juice. It’s tart and sweet. I would think roasting would make it too soft and draw out the liquid.