Garden Inspired: Roasted Rhubarb

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There is nothing I like better than rediscovering a favorite food from the garden. Inspired by a roasted rhubarb recipe I found in the book Italian Two Easy, this is a flavorful way to cook seasonally available rhubarb without adding a lot of sweetener.

The original recipe boosts the flavor of the rhubarb with vanilla bean, orange and sugar…I used rum, exotic spices and maple syrup instead. This is good on it’s own, but you could also serve it with vanilla yogurt, ice cream, or whipped cream.

Recipe for Rum and Spice Roasted Rhubarb
Inspired by Italian Two Easy by Rose Gray and Ruth Rogers
Serves 4


  • 8-10 stalks of rhubarb, cleaned, trimmed and sliced into 1-2 inch long pieces
  • 1/4 cup dark rum
  • 1/4 cup pure maple syrup (or honey)
  • 1/2 teaspoon vanilla extract
  • juice of 1/2 lemon or 1 lime
  • 8 whole cardamom pods
  • 2 cinnamon sticks
  • 2 star anise
  • Directions:

    1. Preheat oven to 325 degrees F. Arrange rhubarb pieces in a round baking dish.

    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. Taste and see if rhubarb is cooked to your liking. If not, return it to the oven to bake for a bit longer. Discard the cardamom, cinnamon sticks and star anise before serving.

    –Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

    Photo credits: Winnie Abramson

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