Rhubarb, Baked with Ginger

Rhubarb as a simple and tasty dessert.

Rhubarb is a good accompaniment to sweet and savoury dishes. As a savoury choice, it is particularly good with fatty meats and oily fish. In sweet dishes, it is often combined with other fruits, apple being a particular favourite.

Here the rhubarb is gently sweetened to serve alone as a light dessert. Also added are small quantities of orange and ginger, which add subtle flavours. The fruit has been baked, rather than stewed, to ensure it retains its shape.

Diets for which Rhubarb, Baked with Ginger is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Vegan and Vegetarian.


Preparation: 10 mins | Cooking: 25 mins | Serves: 3-4

500 gm rhubarb
3 tbsp brown sugar*
1/2 orange rind
1 tsp ginger grated


PREHEAT oven to 180 C/350 F/Gas 4.
WASH the rhubarb.
SLICE into bite size pieces.
MIX all the ingredients in a small- to medium-sized pan and cover.
BAKE for 15 minutes, stir and return for another 10 minutes. (The fruit should be soft but have retained its shape.)
COOL and serve at room temperature.


-Serve alone or with ginger biscuits, yoghurt cake or ice cream (diary or soya).


* An alternative sweetener can be used: maple syrup, honey (not for Fodmap), or Stevia (ie 2-3 tbsp Stevia to replace the brown sugar).

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