Roasted Rhubarb with Cinnamon (with vegan variation)


As many stalks of rhubarb as you like! I did about 10
Dessert spoon cinnamon powder
Teaspoon of vanilla powder
Zest of a lemon
Tablespoon of honey or vegan options use maple syrup or date syrup



Wash, dry, and trim the stalk of the rhubarb at the root and leaves. Remove any of the stringy fibres



Cut stalks into 3 cm pieces, toss with cinnamon, honey (or other sweetener), lemon zest, and vanilla and roast in a 180 degree oven until the rhubarb is tender, about 30 minutes.

Serve on top of some full-fat natural yoghurt or homemade vegan ice cream