Roasted Rhubarb With Vanilla + Pomegranate
I absolutely love anything rhubarb. It’s tart flavour is heaven with when combined with a hint of vanilla bean and pomegranate. What makes this extra special is a little scattering of raspberry right after roasting as it enhances the ruby red colour. You need to serve it with smooth, silky, subtle flavours like thick yoghurt, ricotta or vanilla bean custard that tames the tartness of the dish and allows the flavours to linger on your taste buds. I often make a large batch of this recipe to go with my power porridge , or served over oatmeal ricotta hotcakes.
What’s good about it:
Rhubarb is botanically a vegetable similar to celery and derived from the buckwheat family of plants. It’s low in carbs, a good source of fibre and potassium that can help keep you regular and keep blood pressure steady.
800 g (28 1/4 oz) rhubarb, washed, trimmed and cut into chunks
1/4 cup (85 g / 3 oz) honey
3 tablespoons pomegranate molasses
Seeds from 1 pomegranate (optional but lovely)
2 teaspoons vanilla bean paste or extract
juice from 1 orange
200 g (7 oz) raspberries (frozen or fresh)
Preheat your oven to 180 C.
Combine Rhubarb, honey, pomegranate molasses and seeds, vanilla and orange juice.
Roast in the oven for 40 minutes or until the rhubarb has reduced and caramalized.
Scatter over the raspberries and fold through lightly.
Enjoy warm or cold.
Serves 6
Serving suggestions:
Serve with thick yoghurt
Serve with ricotta on whole grain sourdough or pancakes.
Enjoy over your morning porridge.
Combine with stewed apple or strawberries and stuff into a tart with an oatmeal crust.
Serve drizzled with creme anglaise or drizzled with coconut cream.
Nutrition per serve
Protein: 2 g
Total fat: 0.3 g
Carbs: 15 g
Fibre: 5 g
Potassium: 168 mg
Calories: 74
kilojoules: 311
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Contact Teresa Cutter
Oh my, oh my, oh my! I have been thinking about rhubarb the past few days and this little recipie has surpassed my tase buds. I’m off to the market…
Hi this looks great where would you buy the pomegranate molasses ?
hi there
I found mine in a tiny little asian grocery store so thats where i would go first, but teresa will be able to tell you for sure!!!
ooooo teresa!!!!! God how do you read so many peoples minds and know exactly what comfort foods we need right now!!! I CANT WAIT to try this one, annnnnd, having finally found the pomegranate molasses, it will be even moooore delicious!!!! Thank you, thank you, thank you sista!!!
Hi Teresa,
The recipe sounds amazing and I was excited to see another ‘vegan’ dish that you’d created but noticed that it contains honey. What would you suggest as an alternative?
Thank you
Use agave or organic maple, apple juice concentrate or brown syrup or rice syrup in place of honey.
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yum! in your serving suggestions you said a pie with an oatmeal crust…. would be able to post a recipe for this!
both sound soooo good!
thanks
Hi Teresa, I love this recipe! Is there a substitute for pomegranate molasses please?
AMAZING!!! This is sooooo delicious!!
Can i use other fruit instead of Rhubarb? Pears?
Emma, I would not use the same recipe if making this with pears. Flavours would not work as well.
Teresa, absolutely delicious!! I just was not sure if the liquid should
Have thickened when the rhubarb caramelized so might have left
a little longer than necessary.