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.
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