Sweet Spiced Rum Roasted Rhubarb

April 30, 2010
3 Ratings
  • Serves 4
Author Notes

Inspired by a roasted rhubarb recipe I found in the book Italian Two Easy by Rose Gray and Ruth Rogers, this is a minimally sweetened preparation of rhubarb with lovely flavor. Gray and Rogers bake theirs with vanilla, orange and sugar...I went with maple syrup and rum and added lots of spices. You can serve this alone, over yogurt or ice cream, or with (ginger spiked?) whipped cream. —WinnieAb

What You'll Need
  • 8-10 stalks of rhubarb, trimmed and sliced into 1-2 inch long pieces
  • 1/4 cup dark rum
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • juice of 1/2 lemon
  • 8 whole cardamom pods
  • 2 cinnamon sticks
  • 2 star anise
  1. Preheat oven to 325 degrees F. Arrange rhubarb pieces in a baking dish (I used a round deep dish pie plate).
  2. In a small bowl, combine rum, maple syrup, vanilla extract and lemon juice. Drizzle over the rhubarb, and then add the cardamom, cinnamon sticks, and star anise to the baking dish.
  3. Cover with foil and roast for 15-20 minutes. Discard the cardamom, cinnamon sticks and star anise before serving.
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See what other Food52ers are saying.

  • WinnieAb
  • AntoniaJames
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

2 Reviews

WinnieAb June 30, 2010
Thanks so much AntoniaJames!
AntoniaJames June 30, 2010
I made this a few weeks ago, with the last rhubarb of our local season. It's heavenly. I was curious to see if it would make any difference whether I allowed the rhubarb to sit in a bit of sugar, to maintain its shape, as one does with strawberries and other soft fruit before preserving. It actually did not, at least not appreciably. The short roasting period for this recipe allows the rhubarb to stay fairly firm, which to my mind is a real plus. Another terrific recipe from one of my favorite food52 cooks!! Highly recommend. ;o)