Roasted rhubarb limeade

April 27, 2010
0 Ratings
  • Serves 2
Author Notes

I've discovered that roasted rhubarb is the best way for me to preserve the sweet pink colour. As with roasting, the taste is accentuated and mixed with a lime-sugar syrup, it is the perfect base for light ginger ale, lemonade or sparkling water....on ice —Kitchen Butterfly

What You'll Need
  • 300g rhubarb, rinsed and cut into 2cm pieces
  • 1/2 cup caster sugar
  • 1 cup water
  • 1/2 of a split vanilla pod
  • 3 juniper berries, lightly crushed
  • Juice of 1/2 a lime
  1. Mix the rhubarb pieces with 1/4 cup of sugar, tossing well so the pieces are coated.
  2. Bake in an oven at 200 degrees centigrade for 15-20 minutes till the rhubarb is soft (test using the tip of a sharp knife)
  3. While the rhubarb is roasting, combine the remaining 1/4 cup sugar, water, vanilla and juniper berries. Bring to a boil and reduce the heat to a gentle simmer, stirring well till the sugar is melted.
  4. Remove from the heat and add the lime juice, then stir well.
  5. When the rhubarb is done roasting, pour the lime sugar syrup into the roasting tin and stir well. Scrape the vanilla seeds and discard the pod.
  6. Pour into a blender/use a hand blender and process till smooth. Pass the mixture through a sieve, pressing on the mixture with a spoon to extract as much juice as possible. Discard the thick mush left over.
  7. Let the mixture cool down/refrigerate till ready to serve.
  8. To serve, share the rhubarb syrup between two glasses and top up with your drink of choice - lemonade, ginger ale or sparkling water, ice cubes and lime slices

See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • Burnt Offerings
    Burnt Offerings
  • wssmom
  • AntoniaJames
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

5 Reviews

Kitchen B. May 31, 2011
Thank you Burnt Offerings, sdebrango and wssmom!
Burnt O. May 29, 2011
Love this technique! Sounds terrific.
wssmom May 29, 2011
I missed this first time around, sounds lovely!
lripley April 30, 2010
I never thought to roast the rubaarb. Thanks for suggesting this!
AntoniaJames April 27, 2010
Mmm, this sounds so tasty!