Jamie Oliver’s Oven-Roasted Rhubarb Recipe

Jamie Oliver’s Oven-Roasted Rhubarb Recipe is made with rhubarb stalks, brown sugar, honey, vanilla extract, citrus zest, cinnamon, and butter. This recipe creates a tender, caramelized roasted rhubarb dessert. It takes about 40 minutes to prepare and serves 4.

Jamie Oliver Oven Roasted Rhubarb Recipe Ingredients

• 1 lb (450 g) rhubarb stalks, trimmed and cut into 2-inch pieces
• 1/4 cup brown sugar
• 2 tbsp honey
• 1/2 tsp vanilla extract
• Zest of 1 orange or lemon
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter, cubed

How To Make Jamie Oliver’s Oven-Roasted Rhubarb Recipe

1. Preheat Oven: Set your oven to 375°F (190°C).
2. Prepare Rhubarb: Place rhubarb pieces in a baking dish in a single layer.
3. Add Flavors: Sprinkle with brown sugar, drizzle with honey and vanilla extract, then add citrus zest and cinnamon.
4. Add Butter: Dot with butter cubes evenly across the dish.
5. Roast: Bake for 25–30 minutes until rhubarb is tender but holds its shape.
6. Cool Slightly: Let cool for 5–10 minutes before serving warm or chilled.

Recipe Tips

• Cut Evenly: Uniform rhubarb pieces roast more consistently.
• Don’t Overcook: Roast until just tender to avoid mushiness.
• Flavor Variations: Add cardamom or ginger for a spicy twist.
• Balance Sweetness: Adjust sugar to taste based on rhubarb tartness.
• Use Ripe Rhubarb: Look for crisp, brightly colored stalks.

What To Serve With Roasted Rhubarb

This roasted rhubarb is perfect served over vanilla ice cream, Greek yoghurt, pancakes, or alongside custard or pound cake. It also pairs beautifully with granola for breakfast or as a sweet-tart topping on toast.

How To Store Roasted Rhubarb

Refrigerate: Store in an airtight container for up to 4 days. Serve cold or reheat gently.
Freeze: Freeze cooked rhubarb and syrup in a sealed container for up to 2 months. Thaw in fridge and use chilled or warm.

Roasted Rhubarb Nutrition Facts (per serving)

• Calories: 150
• Total Fat: 4 g
• Saturated Fat: 2.5 g
• Carbohydrates: 29 g
• Sugar: 22 g
• Protein: 1 g
• Sodium: 25 mg

FAQs

• Can I use frozen rhubarb?
  Yes—thaw first and drain excess water before roasting.
• Can I reduce the sugar?
  Yes—adjust to your taste, especially if pairing with sweet accompaniments.
• How do I know when rhubarb is done?
  It should be tender when pierced but not falling apart.
• Is this served hot or cold?
  Either works—it’s delicious warm or chilled.
• Can I use maple syrup instead of honey?
  Absolutely, it adds a lovely depth of flavor.

Try More Recipes:

• Jamie Oliver Potato Salad With yoghurt Recipe
• Jamie Oliver Lamb Meatballs Recipe
• Jamie Oliver Fennel and Orange Salad Recipe

Jamie Oliver’s Oven-Roasted Rhubarb Recipe

Course: Dessert, BreakfastCuisine: British

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

150

kcal

Sweet and tangy roasted rhubarb with vanilla, citrus, and honey—perfect for dessert or breakfast toppings.

Ingredients

• 1 lb rhubarb stalks, cut into 2-inch pieces
  

• 1/4 cup brown sugar
  

• 2 tbsp honey
  

• 1/2 tsp vanilla extract
  

• Zest of 1 orange or lemon
  

• 1/2 tsp ground cinnamon
  

• 1 tbsp unsalted butter, cubed

Directions

• Preheat Oven: Set oven to 375°F (190°C).
  
• Prepare Rhubarb: Arrange pieces in a baking dish.
  
• Add Flavors: Sprinkle sugar, drizzle honey and vanilla, add zest and cinnamon.
  
• Add Butter: Dot butter over the top.
  
• Roast: Bake 25–30 minutes until tender.
  
• Cool Slightly: Let sit before serving warm or chilled