Roasted Rhubarb

I just finished writing up my weekly mailer where I wrote about weird shit that happened at school. I’m still lolling about the fact they used to make us do the Nutbush at morning assembly. I do not know why they thought rocking out to Tina Turner pre-breakfast had anything to do with my education, but here we are. Probs why I’m typing up recipes instead of finding a COVID vaccine right now. I might not be a member of Mensa, but I can do that kick kick clap slide like I’m gunning for a place on ‘So You Think You Can Dance’. If you are not Australian and aware of this weird ritual, I dare you to YouTube.

This has nothing to do with rhubarb at all. I just really like rhubarb. It’s an uppity little bitch that only graces us with her company for a short time each year, but when she does, she’s delicious. She’s a little tart, much like myself. This is my fave way of cooking her and serving it up with coconut yoghurt and granola for the win.


  • 5-6 rhubarb stalks (about 500-600g)
  • 1/4 cup orange juice
  • 1/3 coconut sugar
  • 1 teaspoon of orange zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange blossom water (optional)
  • 1/4 teaspoon cardamom powder (optional)


Preheat oven to 200 degrees Celsius.

Chop rhubarb into 5cm pieces.

Toss rhubarb in bowl with all other ingredients.

Put it all into an oven proof dish so it’s roughly in one layer.

Bake for 30 minutes. The rhubarb will be soft but still keeping its shape.

Most excellent with granola, coconut yoghurt, my paleo custard, or made into a crumble.

The orange blossom water and cardamom are optional, but add a delicious level of flavour.