Rhubarb & raspberry bloom (Roasted R&R) | HIROKO JONES

Rhubarb & raspberry bloom (Roasted R&R)


The rhubarb in our garden is huge right now. Michael said to me this is the best way to eat rhubarb!



This beautiful roasted rhubarb & raspberry is so easy to make. I serve with the recipe I call “A sort of crêmet d’Anjou” – very light and tasty.  Also goes well with yogurt or ice cream.



  • rhubarb 700g
  • raspberry 100g
  • 1 unwaxed small orange
  • unrefined sugar 70- 90g   I use coconut sugar.  For a brighter colour, use light brown sugar.


  • baking parchment and deep baking tray
  • round glass pie dish or ovenproof round dish


  • Preheat the oven to 200°C/ (Fan 180°C /Gas).
  • Place baking parchment on top of the baking tray – cut it larger than the tray, so you won’t lose the lovely juice.
  • Zest and Juice the orange.
  • Cut rhubarb diagonally into 5 cm ( 2″) pieces.


  1. Transfer the chopped rhubarb onto the baking tray (covered with the baking parchment). Toss with sugar and arrange in a single layer. Sprinkle orange zest and pour orange juice,
  2. Cook uncovered for 15 – 20 minutes until the rhubarb is tender and still keeps it shape – taste the juice after 10 minutes. If you want to make them sweeter, just sprinkle more sugar.
  3. Wait until cool enough to touch.
  4. Display the rhubarb in the pattern of flower from the edge of the tray.
  5. Decorate the rhubarb with raspberries.
  6. Baste the syrupy juice over the rhubarb and raspberries.
  7. Place the tray back in the oven and roast for a further 5 minutes.
  8. Serve with my recipe “A sort of crêmet d’Anjou” or yogurt or ice cream.



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