Rhubarb is one of my favorite spring snacks. I enjoy the crisp and tart flavor and since it’s packed with water, it makes for a healthy snack. However, I ruin the healthiness by dipping it in salt so I eat it in moderation and try to be mindful of how much salt I put on the plate in the first place.

I grabbed a few bunches recently at the Kingfield farmers market in Minneapolis with intentions of making rhubarb jam or rhubarb pie but decided to go a different route — roasting! Roasting fruit isn’t something I do all of the time but it’s a great way to bring out the natural sweetness in rhubarb.

If you have other fruit around like I did, roast it alongside the rhubarb to provide a variety of textures and flavors. Cooking time isn’t long, only about 20 minutes, and you could easily double this recipe and use two baking sheets if desired.

After the mixture cools, it’s great on yogurt, ice cream, or alongside some cheese like blue cheese or brie topped with a little cracked pepper. I ended up making rhubarb-strawberry-fig malts one evening and they were delicious!

Roasted Rhubarb Sauce

1 lb. rhubarb, cut into 1/4-inch slices
1 lb. strawberries, quartered
1/2 lb. fresh figs, quartered
1/4 cup honey
1 tbsp lemon juice

Preheat oven to 350 degrees. Line a rimmed cookie sheet with parchment paper. In a large bowl, combine fruit and honey, tossing evenly to coat. Spread evenly on the cookie sheet and roast for 20-25 minutes or until fruit becomes tender (not mushy). Let cool and toss gently with lemon juice. Transfer to a storage container and keep in the refrigerator for 1 week.

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