Roasted Rhubarb
Updated May 20, 2026
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 25 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ¼ pounds rhubarb, trimmed and cut into 1-inch pieces (about 4 cups)
½ to ⅔ cup sugar
1 vanilla bean, halved lengthwise; 1 teaspoon cardamom pods; or 1 (1-inch) piece fresh ginger, sliced into coins, for flavoring (optional)
Nutritional analysis per serving
73 grams carbs; 291 calories; 1 gram fat; 5 grams fiber; 13 milligrams sodium; 3 grams protein; 61 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 400 degrees. Put the rhubarb, sugar and any optional flavoring in a 2-quart baking dish or a 9-by-13-inch pan, and toss well.
- Step 2
Roast, tossing once or twice, until the sugar is dissolved and the rhubarb tender, 12 to 20 minutes.
- Step 3
Serve warm, at room temperature or cold.
Private Notes
Comments
The cardamom listed as an optional is delightful in this. Used the seeds from green cardamom pods and rubbed them into the sugar.
Laura: Why do you say healthier? Any proof of that? It is a wee bit tiresome to hear what some people deem a healthier form of glucose, sucrose or whatever, which according to many trained nutritionists end up as molecules which to your body, looks the same. Enjoy it if you like but let brown sugar or molasses or whatever be enjoyed as in this case moderation with a seasonal dessert.
Different varieties of rhubarb are different colors regardless of whether they are forced. If yours is tasty but mostly green, it may be Victoria, an old sweet variety.
My first attempt with cooking rhubarb was as a newly-wed baking a pie to impress my husband. The rhubarb that I grew up with was a bright red variety but ours was mostly green. Undeterred, I added a good sprinkle of red food coloring which resulted in such a startling pink that we named it Pepto-bismol pie. Fun memory as I harvest some mostly green stalks for this recipe (I won’t be adding any artificial color)
Can anyone tell me how much in one serving? I don't see that info in the recipe or nutritional analysis, and I was going to use the recipe for a food challenge for an allergy. Looked like a good way to try something I'm terrified of eating!
Made this using the reader suggested maple syrup instead of sugar, because it sounded good. Also used cardamom pods, but vanilla extract instead of a bean. Couldn’t readily find a whole bean, except one place that wanted $18 and the jar was dusty! Added some zest from a Meyer lemon. This was so easy and delicious. Even my less than a fan of rhubarb husband enjoyed it. Served it on top of some vanilla ice cream with a bit of oat granola. Thinking it might make a great host/hostess gift.