Or how to keep rhubarb in the pink of health 🙂
To roast the rhubarb, wash each piece then top and tail.
Cut into 1/2 – 1 inch pieces.
Toss chunks with sugar, some freshly grated ginger and place on an oven tray.
Roast at 200 deg C for 12 – 15 minutes till your rhubarb is soft.
Let cool down and place in a bowl, with its juices.
Refrigerate till ready to use.