Honey Roasted Rhubarb
Honey Roasted Rhubarb is so easy to make. I like to use it as a topping for my morning Greek yogurt. It is also great spooned over vanilla ice cream for dessert. If you are looking for a new way to use up your rhubarb, give this Honey Roasted Rhubarb a try!
May 18th, 2012 - by Maria_Lichty
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/4 cup honey
- 2 cups chopped rhubarb
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- yogurt or ice cream for serving (optional)
- Carbohydrate 11.8923166779046 g
- Cholesterol 0 mg
- Fat 0.128166666668882 g
- Fiber 1.17735413990887 g
- Protein 0.606364583381584 g
- Saturated Fat 0.0330700000002659 g
- Serving Size 1 1 Serving (75g)
- Sodium 2.90458333388435 mg
- Sugar 10.7149625379958 g
- Trans Fat 0.00857333333444119 g
- Calories 47 calories
1. Preheat the oven to 400 degrees F. Grease a baking dish or pie plate. Place the chopped rhubarb in the greased dish. 2. In a small bowl, whisk together honey, orange juice, and orange zest. Pour mixture over rhubarb and stir until rhubarb is well-coated. 3. Bake for 15-20 minutes or until rhubarb is soft and tender. Let rhubarb cool to room temperature and serve with yogurt or ice cream, if desired. Note-You can serve it chilled as well. It will keep in the refrigerator for up to 4 days.
