Cinnamon roasted rhubarb

Perhaps, like me, you have made a New Year’s resolution to eat more healthily? Yet, the cold winter days have already got us craving something sweet. If so, then why not savour the taste of roasted rhubarb, it is ideal to satisfy those cravings without being too decadent.

Cinnamon roasted rhubarb. Image: Amanda Davies
Published on Tagged with

Mid-winter is bleak. Short, wet, windy days followed by even colder nights; a time when us gardeners long for the brighter days of spring.

While the garden may not be especially productive, we can be – by taking advantage of the season, to review our notes from last year and spending time thinking ahead.

Forced rhubarb is available to buy now, however, it can be expensive, so if you have an established clump already you can spur it into action with a forcer. If not its an incredibly easy plant to grow all you need is a spare patch of soil and the patience to wait two years for the plant to mature. For more information and advice, read Vickie Cooke’s article on growing rhubarb.


600g /1 lb 5oz of rhubarb
2-4 teaspoons of local honey
2 teaspoons of cinnamon
80 ml / 41/2 tablespoons of Marsala wine
Ginger biscuits
1 Small carton of whipping cream

Chop up rhubarb. Image: Amanda Davies


  1. Pull the stalks of rhubarb from the crown, leaving a heel. Cut off and compost the leaves.
  2. Wash stalks thoroughly and leave to drain in a colander.
  3. Preheat the oven to 200°c/ Fan 180°c/ Gas Mark 6.
  4. Slice the rhubarb into finger length pieces, and lay in a single layer in an ovenproof dish.
  5. Drizzle over the honey until each piece has a thin coating. Use the back of a teaspoon to ensure an even coating.
  6. Pour the Marsala wine into a jug and mix in the ground cinnamon, before pouring over the rhubarb.
  7. Cover the dish with foil and roast for 20 minutes then remove foil and bake for another 20-25 minutes or until the rhubarb is tender, but still holds its shape.
  8. Whip the cream into soft peaks and leave in the refrigerator until ready for serving.
  9. Crush 3-4 ginger biscuits per person, with a rolling pin, and place in a glass dessert bowl.
  10. Layer the roasted rhubarb on top of the biscuits, then add a final layer of whipped cream, dusted with a little crushed biscuit and cinnamon and serve.
Amanda Davies

About Amanda Davies

Amanda Davies was born in St David’s the UK’s smallest city. She now resides in South Pembrokeshire where she is passionate about using local, seasonal produce. Her father’s family were traditional Welsh farmers, her mother’s were Italian bakers, so it was in Amanda’s blood to grow and bake her own foods. She has two productive greenhouses, as well as many other edibles dotted around her garden.
View all posts by Amanda.