Tuesday, June 14, 2011

Roasted Rhubarb with Local Honey and Sea Salt

A visit from two close friends today was the inspiration for roasting the rhubarb, though we didn't talk about how to prepare it.  We were actually discussing rhubarb's neighbor in my garden, horseradish, and how simple changes to the preparation have a big impact on flavor.  I love using our local honey, purchased from a fellow food co-op member, and the addition of the sea salt was not only to brighten the sweetness of the dish but also to add another element.  The result:  sour, sweet, and savory, with rhubarb truly the star.  I tested the rhubarb over vanilla bean ice cream, but it would make an interesting sauce to top grilled chicken.

Roasted Rhubarb with Local Honey and Sea Salt
Preheat oven to 375 degrees.
Cut rhubarb stalks on the diagonal, approximately 1/2 inches in length and place in a bowl.
Use only enough local honey to coat the rhubarb.
Pour rhubarb and honey onto a parchment lined baking sheet and sprinkle with coarse sea salt.
Bake 10 minutes or until a knife easily pierces the rhubarb, but it is still firm (not mushy).

What new rhubarb recipes are you creating or using?


  1. Wow- that looks incredible! I love rhubarb!

  2. I'm going to have to try this! We made peach rhubarb cobbler last weekend. We still have tons of rhubarb to eat. I've been giving it away!

  3. We moved house this year and I had to leave my lovely rhubarb patch behind. We brought a couple of roots, but it will be next year before it is ready. In the past I have used it as a savoury sauce. It is a great foil for oily fish, such as fresh makerel. xx