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Roasted Rhubarb With Maple And Spices Recipe

Try spooning it over your yogurt, trust me.

yogurt with roasted rhubarb
Jenny Huang
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Cal/Serv: 87
Yields: 4
Total Time: 0 hours 40 mins
1/3 c.

pure maple syrup (not amber)


vanilla bean


1-inch piece fresh ginger, sliced into 4 pieces


whole star anise

1 lb.

rhubarb, trimmed and sliced on a bias into 1½-inch pieces


kosher salt

Plain yogurt, for serving

  1. Heat oven to 375°F. Pour maple syrup into a 9-by-13-inch glass or ceramic baking dish. Scrape seeds from vanilla bean into syrup and stir to disperse; then add vanilla bean. 
  2. Add ginger, star anise, and rhubarb and toss to coat. Sprinkle with salt and roast until liquid is bubbling and rhubarb is tender, 30 to 35 minutes. Discard vanilla bean, star anise, and ginger. Serve rhubarb and sauce warm or cool, spooned over yogurt, if desired. 

Rhubarb is a good source of antioxidants, like anthocyanins, that help balance blood pressure and fight inflammation.

Per serving: 87 cal, 0 g fat, 1 g protein, 126 mg sodium, 22 g carb, 17 g sugars (16 g added sugars), 2 g fiber

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