Roasted Rhubarb

By Melissa Clark

Updated May 20, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 2
Ready In
25 min
Rating
5(223)
Comments
Read comments

Roasting rhubarb is an excellent way to cook the cut stalks. The steady heat helps the pieces keep their shape, softening them without causing them to fall apart. You can add sugar to taste, but keep in mind that rhubarb’s sweetness level varies widely. Forced rhubarb, typically available in winter and spring, has a rosier color and milder flavor, often needing less sugar. Traditional rhubarb, harvested in late spring and early summer, is sharper and may need a bit more. Serve roasted rhubarb doused in cream or spooned over ice cream or pound cake. It freezes well, too.

Featured in: The Simple, Stunning Way to Level Up Breakfast (and Dessert)

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 2 cups

  • 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)

Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Roast, tossing once or twice, until the sugar is dissolved and the rhubarb tender, 12 to 20 minutes. 

  3. Step 3

    Serve warm, at room temperature or cold.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
223 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

dimmerswitch

The cardamom listed as an optional is delightful in this. Used the seeds from green cardamom pods and rubbed them into the sugar.

Dale

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.

A

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.

somewhere in bklyn

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.

Lisa

Excellent result for little effort.

kcvinsocal

My first time cooking rhubarb. Used vanilla bean paste and stevia 'brown sugar' (can't have sugar). Outstanding! Tender, sweet (but not overly so), nice tart note, too. A keeper!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.