Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Place rhubarb pieces on the prepared pan, drizzle with olive oil, and sprinkle evenly with honey and salt. Toss gently to coat—no need to be precise here.
- Roast for 18–22 minutes until tender but still holding shape. You'll know it's done when a fork slides into a piece easily and the edges have caramelized slightly.
- Remove from oven and serve warm or at room temperature. It keeps well in the refrigerator for up to four days.
Nutrition
Notes
It earns its keep because you can throw whole stalks in the oven while dinner does whatever it's doing, then pull them out and serve warm over yogurt, spooned beside roast chicken, or just eaten with a fork like a very good fruit. The trick is cutting the stalks into roughly equal lengths so they finish at the same time; I learned that one after watching half of mine turn to mush while the other half stayed stubbornly firm.
I keep a jar of honey on the counter and reach for it whenever rhubarb appears—no recipe needed. The acidity does the work, but honey makes the whole thing feel like I tried.