Baked Rhubarb


This is a simple, old-fashioned method of preparing rhubarb, but the result never fails to please. Serve warm with a dollop of crème or whipped cream, or with a scoop of vanilla ice cream.

Baked rhubarb makes a delicious topping for yogurt. It can also be purée, and used as a sauce for cakes or drizzled into a bowl of fresh strawberries.


2 pounds rhubarb, trimmed and cut into 1-inch pieces
1 cup vanilla sugar or regular sugar
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 cup fresh orange juice


Position a rack in the middle of the oven and preheat to 350 degrees F.

Combine the rhubarb, sugar, nutmeg, and ginger in a medium bowl. Transfer the mixture to a 9x13-inch glass or ceramic baking dish, and drizzle with the orange juice. Cover the pan with a sheet of aluminum foil and transfer the pan to the oven.

Bake for 20 minutes, then remove the foil and continue baking another 10 to 20 minutes, or until the rhubarb is tender when pierced with the tip of a knife. Avoid the urge to stir the mixture; you want the pieces to remain intact. Serve warm or let the rhubarb cool, then cover and refrigerate for up to 1 week.


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