Use you imagination here, roasted rhubarb can be used in so many ways: atop your breakfast oatmeal or stirred into your yogurt, tossed in a salad of chicken and toasted almonds, served with ice cream, or baked into a pie or crumble. The innate sharpness of rhubarb is mellowed by roasting which brings out its sweetness. Plus, the color is just so very pretty!
1 lb rhubarb, cut in half to 4″ each
1/3 cup golden caster sugar
Heat the oven to 400°F. Place the rhubarb in a baking pan and sprinkle with the sugar. Cover with foil and roast for 10 minutes. Remove the foil and roast for 5 minutes longer, or until soft, but not mushy.