Orange Oven Poached Rhubarb shortcake

Orange Oven Poached Rhubarb

 Use Orange Oven Poached Rhubarb in a fool, to make shortcake, or with aquafaba meringue or ice cream. Note that Rhubarb contains a lot of water, so this method, although the fruit is cooked in the oven,  is much more like poaching than roasting. The amount of fruit you will end of with is variable. Cook the rhubarb until it is tender but not mushy so check on the early side.

My vegan orange blossom honey recipe can be found here:

Feel free to halve or double this recipe.

Course Dessert
Cuisine American
Yields 2 cups cooked fruit
Author Fran Costigan


  • 12 ounces rhubarb, rinsed and cut into approximately 2-inch pieces
  • finely grated zest of an organic orange, about 2 tablespoons
  • 6 tablespoons orange juice, freshly squeezed
  • 6 tablespoons vegan orange blossom honey, warmed until pourable
  • pinch sea salt


  1. Preheat the oven to 375°F.
  2. Put the rhubarb into a bowl. Add the zest, orange juice and honey and toss everything together until the rhubarb is coated.
  3. Pour the coated rhubarb into a shallow dish, large enough to hold the rhubarb in a single layer.
  4. Bake in the preheated oven for 15 to 20 minutes until the rhubarb is softened but not mushy and the liquid is bubbling.
  5. Remove the baking dish from the oven. Gently lift the rhubarb with a slotted spoon, right back into the mixing bowl. Some of the accumulated liquid will join the rhubarb in the bowl.
  6. Pour the rest of the syrup, scraping any of the thicker juices from the bottom of the baking dish, into a jar and save for another time to mix, mix into berries or creams, combine with carbonated water, or spoon over ice cream!