{"id":4253,"date":"2017-03-15T10:47:04","date_gmt":"2017-03-15T10:47:04","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&#038;p=4253"},"modified":"2023-02-13T16:19:34","modified_gmt":"2023-02-13T16:19:34","slug":"pinkly-perfect-roast-rhubarb","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/pinkly-perfect-roast-rhubarb\/","title":{"rendered":"pinkly perfect roast rhubarb"},"content":{"rendered":"\n<p>Why perfectly pink roast rhubarb? Roasting even the saddest of fruit is a brilliant trick. Because the roasting draws out and evaporates the water, you are left with a much more concentrated flavour. Roasting rhubarb not only gives great flavour, it also leaches out the most fabulous princess-pink juice. As the only girl in a house of boys my home is blessedly lacking in Disney pink &#8211; but I do love a little blush here and there.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"http:\/\/www.yousaytomatocooking.com\/wp-content\/uploads\/2017\/03\/IMG_6468-200x200.jpg\" alt=\"\" class=\"wp-image-4254\"\/><\/figure><\/div>\n\n\n<p>Play around with how much sugar you add. I tend not to add much, and sweeten it by drizzling it with honey when I serve it.<\/p>\n\n\n\n<p>Having a container of roast rhubarb in the fridge is a gift. It can be kept in there for 5 days. Always serve it at room temperature or slightly warmed. Use it to top porridge, yoghurt, waffles, pancakes or as a base for crumble. I am rather partial to it with a slice of plain <a href=\"https:\/\/cookwithgem.com\/recipe\/berry-and-citrus-curd-cake\/\">cake<\/a> and a blob of plain yoghurt &#8211; the sourness of the yoghurt works beautifully with the tart fruit and sweet cake.<\/p>\n\n\n\n<p>If you siphon off the juice after it has cooked, it makes the most darling addition to a gin and tonic. Just saying.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-roast-rhubarb-ingredients-serves-4\">Roast rhubarb ingredients (serves 4)<\/h3>\n\n\n\n<ul>\n<li>8 stems of rhubarb<\/li>\n\n\n\n<li>a heaped dessert spoon of sugar<\/li>\n\n\n\n<li>Optional \u2013 add some chopped stem ginger or a stem of rosemary to the fruit as it cooks. Add honey after it is cooked if needed.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-to-make\">To make:<\/h3>\n\n\n\n<ol>\n<li>Pre-heat your oven to 180\u00b0C (160\u00b0C fan) or 350\u00b0F (330\u00b0F convection).<\/li>\n<\/ol>\n\n\n\n<ol start=\"3\">\n<li>Wash rhubarb and get a ceramic or glass oven-proof dish &#8211; metal and the acidity of rhubarb don&#8217;t mix. You need one that will hold the fruit in a single layer so I use my lasagna dish.<\/li>\n\n\n\n<li>Gather the stems next to each other. Cut off any dis-coloured ends or leaves and then cut the rhubarb into thumb-length chunks and add to the dish. Scatter a dessert spoon of sugar over the fruit and add a stem of rosemary or some chopped stem ginger if you\u2019d like. <img decoding=\"async\" class=\"aligncenter size-medium wp-image-4256\" src=\"http:\/\/www.yousaytomatocooking.com\/wp-content\/uploads\/2017\/03\/Rhubarb-raw-200x200.jpeg\" alt=\"\"><\/li>\n\n\n\n<li>Tightly wrap with foil and put into the oven for 20-40 minutes. <img decoding=\"async\" class=\"aligncenter size-medium wp-image-4255\" src=\"http:\/\/www.yousaytomatocooking.com\/wp-content\/uploads\/2017\/03\/Rhubarb-wrapped-200x200.jpeg\" alt=\"\"><\/li>\n\n\n\n<li>The fruit is ready when it is soft but still holds its shape. Thicker stems will take longer to cook. It will have released lovely juices. Leave to cool slightly before using.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-equipment\">Equipment<\/h3>\n\n\n\n<p>You can now buy the equipment I use in this recipe through&nbsp;<a href=\"https:\/\/cookwithgem.com\/shop\/\"><strong>my shop<\/strong><\/a>. I\u2019ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don\u2019t cost you any more. These small fees help me keep creating all the free content I share.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why perfectly pink roast rhubarb? Roasting even the saddest of fruit is a brilliant trick. Because the roasting draws out and evaporates the water, you are left with a much more concentrated flavour. Roasting rhubarb not only gives great flavour, it also leaches out the most fabulous princess-pink juice. As the only girl in a&hellip;<\/p>\n","protected":false},"featured_media":4257,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[2589,2587,2585,2584,2583,2577,2575,2573],"recipe-tag":[3456,3457,3458,3459,3460,3461,3462,3302,3013,2928,2929,2921,2868,2863,2815,2669,2659,2658,2649,2602,2568,2553],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>pinkly perfect roast rhubarb - Cook with Gem<\/title>\n<meta name=\"description\" content=\"Why perfectly pink roast rhubarb? Roasting even the saddest of fruit is a brilliant trick. Because the roasting draws out and evaporates the water, you are left with a much more concentrated flavour. 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