Author Notes
Rhubarb falls into a rather unique category in that it is treated more like a fruit even though it is a vegetable. Most recipes incorporating rhubarb are sweet and eaten for dessert. This dish is no different. The treatment this tart vegetable most often receives though in order to transform it to a sweet dessert dish is the addition of a huge amount of sugar. This is unnecessary and, in some ways, insulting to the rhubarb as its own unique flavour and texture should shine through any dessert. In the case of this simple dish I’ve used two of nature’s sugars – honey and orange juice – to complement the tart vegetable. Baking the rhubarb this way, alongside the zest of the orange, allows the texture and flavour to combine to create a deliciously aromatic dish that works wonderfully well alongside cream, coconut cream or yogurt. Rhubarb has a finite season so catch it while it lasts!
Excerpted from SHEET PAN COOKING with permission by Ryland Peters & Small + CICO Books, 2018. —Jenny Tschiesche
Ingredients
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14 ounces
(400 g) rhubarb, rinsed and cut into 2-in (5 cm) pieces
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¼ cups
orange juice, freshly squeezed
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1 tablespoon
orange zest
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1½ tablespoons
honey
Directions
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Preheat the oven to 350 ̊F (180 ̊C). Put the rhubarb on a sheet pan with sides.
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Pour the orange juice over the rhubarb and add the zest, then drizzle over the honey and toss everything together until evenly coated.
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Bake in the preheated oven for 30 minutes until the rhubarb is soft. Stir once or twice during baking time.
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Serving Suggestion: Serve with natural yogurt, coconut cream or cream.
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