My first time working with rhubarb was right out of culinary school, making dozens of miniature strawberry and rhubarb tarts. It was actually my first time eating it too. We would roast the rhubarb together with strawberries to make these tarts; the filling tasted like nature’s sour candy. I was hooked on the stuff and I assumed all rhubarb desserts would have the same bright pink shade and puckering bite as those tarts. This was not the case.
How to roast rhubarb
There are a few different ways to do it depending on your preference.
Open roasting
My favorite way, and the same way we did it in the bakery, is to chop up rhubarb into half-inch to full inch chunks, and add them to a bowl with cut strawberries. Add a couple tablespoons of sugar and toss it all together. (You can do this without the berries too.) Pour this mixture straight onto a baking pan and spread it out into a single layer. Bake this for 20 to 25 minutes at 350°F, or until the strawberries and rhubarb have little puddles of juice around them and slightly browned edges. Allow them to cool completely before scraping them off.
Credit: Allie Chanthorn ReinmannCovered roasting
Toss chopped rhubarb with sugar again, but this time, pour it all into a casserole dish or another type of deep baking dish. Cover the top with foil and bake for 20 minutes at 350°F. Allow the dish to cool with the foil in place.
After removing the foil, the rhubarb is still bright pink and ready to use. Credit: Allie Chanthorn ReinmannWhether or not you decide to roast, rhubarb is in season right now, so make the most of this festive plant while you can.
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