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Maggie Beer

Marmalade Roasted Rhubarb

Step 1: Pre-heat a fan forced oven to 170C.

Step 2: Trim the top and bottoms of the rhubarb, rinse and cut into approx. 8cm pieces and place onto a baking tray.

Step 3: Place the marmalade and verjuice into a small mixing bowl and stir together until well combined. Then brush this evenly over the rhubarb.

Step 4: Using a peeler, zest the orange and trim away any over the white pith, sprinkle over the rhubarb.

Step 5: Place into the pre-heated oven and roast for 40 minutes, at this stage the rhubarb will be cooked through but still holding its shape. Remove from the oven and allow too cool.

Step 6: To serve, sprinkle with roasted almond flakes (optional) and divide evenly between 6 to 8 serving bowls, pour over any of the rhubarb juice in the tray and drizzle over the cream (optional).

Step 7: This is also delicious served warm with custard or even with cooked oats for breakfast.


  1. 1.0kg rhubarb
  2. 60ml 1/4 cup Seville Marmalade
  3. 1 orange zested
  4. 1/4 cup flaked almonds roasted (optional)
  5. 1/3 cup thickened cream to serve (optional)

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