Honey Roasted Rhubarb

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Sometimes you need a vacation when you get home from a vacation. I’ve been playing catch up ever since we got back from California. My days have been filled with answering e-mails, laundry, chores, grocery shopping, blog work, and trying to find ways to use our rhubarb. Our four plants exploded while we were on vacation. I don’t want my precious rhubarb to go to waste so I have been making rhubarb recipes like mad. One of my new favorite rhubarb recipes is this Honey Roasted Rhubarb.

This recipe is super simple to make. There are only four ingredients-rhubarb, honey, orange zest, and fresh orange juice. That is it! I’ve been eating Honey Roasted Rhubarb with my plain Greek yogurt every morning. It is so good! You can also spoon the Honey Roasted Rhubarb over ice cream for dessert. The sweet honey balances out the tart rhubarb while the orange juice and zest gives it a nice refreshing kick.

The Honey Roasted Rhubarb is great served warm or chilled. It will keep in the refrigerator for about four days. I still have some in the fridge and I think it will make a great topping for pancakes, waffles, or French toast this weekend. I can’t wait for breakfast!

If you are looking for other recipes to use up your rhubarb, here are a few of our favorites:

Honey Roasted Rhubarb

This simple rhubarb recipe is great for spring when rhubarb is in season.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients

  • 1 lb. rhubarb cut into 1-inch pieces
  • 1 tablespoon orange zest
  • Juice of 1 orange
  • 1/4 cup honey

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the rhubarb in a large bowl. Add the orange zest, orange juice, and honey. Stir until rhubarb is well coated. Place rhubarb in a single layer on a large baking sheet.
  3. Roast for 25-30 minutes or until rhubarb is tender, stirring once.
  4. Serve roasted rhubarb with yogurt, ice cream, pancakes, waffles, French toast, etc.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Thank you, thank you, thank you for posting this! I’ve been wanting to make something with all the gorgeous rhubarb I keep finding at the farmer’s market, but I only know how to cook rhubarb with strawberries (and strawberry season hasn’t started here yet.) I’ll be making some of this this weekend for sure!

  2. I don’t eat much rhubarb, but we do have a ton of honey on hand. Looks good and I can only imagine how great it would be over yogurt!

  3. My dears, I found your blog by chance, while peeking others and I decided to check it out! Iโ€™m glad I did it, because I am really delighted with yours. It’s beautiful, well structured, interestingโ€ฆ and it has completely got me hooked. I think we’re going to get along just fine! ๐Ÿ˜‰ The photographs are fantastic, the food delicious and the recipes outrageously tempting. Iโ€™m your new follower and Iโ€™d be very pleased if you like my blog enough to follow it as well! I wish you lots of success and will surely come back often kisses Laura http://www.coffeetoastandlondon xxx

  4. You can freeze rhubarb so that it’s availble to you all year. I’ve never personally done it, but I have had dishes made with it.

  5. I canot see the recipe. I see the photos and the preamle to it, then the comments. Where do I find the recipe?

  6. Whitney, I freeze rhubarb every year.You just cut it into the size pieces used in your favourite recipes and pop it in the freezer. Nothing fancy to do. I use it in muffins, crumbles, pies and of course, rhubarb sauce – which I mix with plain yogurt; make smoothies, etc.

  7. I would love to love rhubarb! Lol! I’ve tried it a couple of times and have been iffy about it, but this recipe looks delicious! I’ll have to try it if I can get my hands on some rhubarb ๐Ÿ™‚

  8. So fun!! I just tried and cooked with rhubarb for the first time last week and love it. It’s pretty expensive around here even though it comes from local farms but my cousin loaded me up with a DRAWER full of it. ๐Ÿ™‚ I just made a galette the other day [first time for that too] and am so excited. Definitely love sweetening it with honey. I’m going to check out your recipes so I can use the rest of it!

  9. It’s so great that you have rhubarb plants in your yard! We didn’t grow rhubarb where I grew up, so the first time I saw it, I thought it was red celery. I avoided it just like I avoided celery, but then someone educated me! I love all the recipes you have for rhubarb, and this looks lovely and simple.

  10. I would love to make your recipe. I know you said it was simple. You didn’t post the recipe rather pointed us to another site but I can’t find it. I have visited it several times and triple checked. What am I missing? Your post sounds delicious!

  11. I try to cook with rhubarb as much as humanly possible while it’s in season because it won’t be around for long! Love the sound of this…it would be a great way to dress up some yogurt in the morning!

  12. Sad day!! I found this recipe on pinterest…. but I can’t get it to link to your guest post… I so wanted to try it on banana pancakes… :-/ looks SO good!!

  13. I did something a bit different with this recipe. Instead of using it as a topping, I used it to make the actual rhubarb ice cream! It has to be one of my favourite creations ๐Ÿ™‚ I did adjust ratios a bit (more honey and some salt) but it all worked out in the end.

  14. the link for the honey roasted rhubarb doesn’t exist anymore. Could you please post the recipe again? It sounds so good, and I have a ton of rhubard to use up. thanks,
    amy

  15. The recipe is no where to be found. I fallowed your link and it said that page doesnโ€™t exist. The recipe sounds amazing and I would love to try it

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