Orange Maple Roasted Rhubarb

add some wild edibles in early spring ~ Japanese Knotweed

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Difficulty:

  • Serves:

Botanical Benefits*: Spring cleansing flavours, anti-oxidants, essential vitamins and minerals, dietary fiber, digestive aid.

Diet Style: Foraged foods, plant- based, gluten free, dairy free, grain free, nut free, clean, wholesome, Mediterranean.




  • 6 stalks fresh rhubarb

  • 6 young tender japanese knotweed stalks

  • 2 organic oranges – zest and juice

  • 1/4 -1/3 cup maple syrup


Pre-heat oven 350 F/175 C

Cut rhubarb stalks into 4 – 6 pieces and Japanese Knotweed if you are using

Place in a single layer in a baking dish.

Mix orange juice, zest and maple syrup together and pour over rhubarb.

Cook covered with a lid or foil and bake for about 30 mins.

Serve. Enjoy either hot, warm or cold, as is or part of a breakfast or dessert preparation.

Options. Blitz to make a rhubarb sauce and serve with ginger crunch granola and yogurt or coconut chia pudding.

Recipe Karina Hines.