Orange Maple Roasted Rhubarb

Rhubarb is among the first spring perennial vegetables; it tends to be more like fruit in desserts due to its sour, tangy, fruity flavours. It is full of spring cleansing flavours, anti-oxidants, essential vitamins and minerals, dietary fibre, an astringent, and digestive aid.

If foraged edibles your thing in early spring add some new season shoots from the pesky Japanese Knotweed to this delish dish.

Serves4
Cooks in 30 mins
Prep time 10 mins

Digestion
Digestion is an important part of our nutrient absorption & natural detoxification. Recipes have ingredients that support the digestive system.
Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Mineral Rich
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.

Ingredients

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Method

Orange Maple Roasted Rhubarb

PRE-HEAT oven 350 F/175 C

CUT rhubarb stalks into 2″ / 5cm pieces place in a single layer in a baking dish ADD Japanese Knotweed if using.

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

BAKE covered with a lid or foil and for about 30 mins until tender

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

BLEND to make a rhubarb sauce | puree. Serve with granola, yogurt or coconut chia pudding I would skip adding cacao nibs

Chef tips + Ingredient Swaps + Ideas

BLEND to make a sauce; blend cooked rhubarb to make a rhubarb sauce, serve with ginger crunch granola and yogurt or coconut chia pudding. Double the amount your cooking and do both!

YOU CAN freeze this keeps well in the fridge and freezes.

STALKS – Rhubarb stalks are edible and come in different colours from green to red depending on the variety.

LEAVES – Rhubarb leaves are not edible.

KNOTWEED – Japanese Knotweed is an invasive species hard to eradicate and worth eating for its high Resveratrol levels = an antioxidant. Harvest the very young new season shoots that look a little like young asparagus spears.