Springtime at Grandma’s house always meant baskets overflowing with rhubarb, picked fresh from the backyard garden. She’d slice the crimson stalks, toss them with sugar, and let their natural tartness shine. Years later, in my own kitchen, I wanted a healthier twist—something that paid homage to her tradition but aligned with my plant-based lifestyle. That’s when this vegan maple-glazed roasted rhubarb recipe was born. The fragrance of maple syrup caramelizing in the oven takes me back to those childhood mornings. The simplicity of this dish and the depth of its flavor have made it a favorite in my home, and I hope it becomes one in yours too.
How to Make Vegan Maple-Glazed Roasted Rhubarb
Key ingredients for the perfect glaze
The beauty of vegan maple-glazed roasted rhubarb lies in its minimal ingredient list. Fresh rhubarb, cut into 2-inch pieces, is tossed in a blend of pure maple syrup, a splash of vanilla extract, and a pinch of cinnamon. These ingredients not only bring warmth and complexity but also balance rhubarb’s natural tartness. You can also include a tiny bit of sea salt to heighten the flavors.
For a vibrant finish, use deep-red stalks if available. Always choose firm, unbruised rhubarb. Maple syrup acts as the perfect natural sweetener here, infusing every piece with rich, earthy sweetness without overpowering it. This recipe’s charm is in how it turns simple pantry ingredients into something sensational.
Step-by-step roasting guide for irresistible results
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper, and place the rhubarb pieces in a single layer. Pour the maple mixture over, ensuring each piece is coated. Roast uncovered for about 20 to 25 minutes. The rhubarb should be tender but still hold its shape. Don’t over-roast, as it turns mushy quickly.
Once out of the oven, let the rhubarb cool slightly—it will thicken in its own syrup as it sits. You can store leftovers in the fridge for up to four days.
PrintVegan Maple-Glazed Roasted Rhubarb: A Sweet and Tangy Delight
This simple vegan recipe transforms tart rhubarb into a caramelized, maple-glazed masterpiece with hints of vanilla, cinnamon, and orange zest. Perfect as a light dessert or sophisticated topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Roasting
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
450g fresh rhubarb (about 1 lb), cut into 5cm (2-inch) pieces
60ml pure maple syrup (1/4 cup)
1 tsp vanilla extract
1/2 tsp ground cinnamon
Zest of 1 orange
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Whisk maple syrup, vanilla, cinnamon, and orange zest in a small bowl until smooth.
3. Arrange rhubarb on the baking sheet in a single layer, with space between each piece.
4. Use a pastry brush to coat each rhubarb piece generously with the maple mixture.
5. Roast for 15–20 minutes, checking at 15 minutes, until tender but still holds its shape.
6. Remove and let cool slightly—glaze will thicken as it cools.
7. Serve warm or at room temperature.
Notes
Cut rhubarb uniformly for even cooking.
Do not overcrowd the baking sheet.
Keeps up to 5 days in a covered container in the fridge—flavor deepens over time.
Serve over plant-based yogurt, oatmeal, pancakes, or chia pudding.
Enhance with spices like ginger or cardamom, or herbs like rosemary.
Try adding a touch of vegan butter or balsamic vinegar for variation.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 80
- Sugar: 12g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: rhubarb, vegan dessert, maple glazed, roasted rhubarb, easy vegan recipe
Delicious Ways to Serve Your Vegan Maple-Glazed Roasted Rhubarb
Serving Ideas That Let the Rhubarb Shine
This vegan maple-glazed roasted rhubarb tastes divine when paired with creamy and refreshing plant-based accompaniments. Spoon it over a bowl of vegan vanilla yogurt for a sweet-tart breakfast, or layer it atop coconut yogurt with granola as a decadent snack. It’s also sensational when added to warm oatmeal or chia pudding—just let the syrup drizzle through for extra flavor. For a summery dessert twist, serve the rhubarb alongside vegan ice cream or coconut whipped cream. Its tangy-sweet depth complements mellow dairy-free creams beautifully.
Rhubarb as the Star in Elegant Desserts
Transform this rhubarb into a stunning dessert by layering it in a parfait glass with vegan custard and crushed biscuits or almonds. You might also swirl it into dairy-free cheesecake or fold it into plant-based pound cake batter before baking. Even a simple crumble with oats and maple-glazed rhubarb becomes irresistible when the juices thicken around crisp topping. For more rhubarb inspiration, check out my rhubarb shortbread bars or brighten your morning with the citrusy kick of lemon raspberry cookies.
Tips, Tricks & Seasonal Variations
Add spice or citrus to boost complexity
Don’t be afraid to experiment. A pinch of cardamom or fresh ginger can introduce a warming layer to the glaze. If you love citrus notes, try zesting an orange or lemon into the syrup before roasting. These little tweaks build unexpected brightness and depth. You could also splash in a bit of balsamic vinegar for a tangy surprise that balances the maple’s richness.
Adjusting for rhubarb types and the seasons
In early spring, rhubarb tends to be more tender and less fibrous, making it ideal for roasting. Later in the season, thicker stalks may need trimming or peeling. Always taste a raw piece—some are naturally more sour. You can reduce maple syrup slightly if the rhubarb is mild or increase it if extra tartness comes through. If rhubarb isn’t available, try using plums or apricots with the same maple glaze for a different seasonal take that still feels familiar and comforting.
FAQs About Vegan Maple-Glazed Roasted Rhubarb
The key is to roast it uncovered at a moderate temperature—around 375°F—and keep a close eye on it. Rhubarb should be just tender, not collapsing. Avoid over-roasting and always lay the stalks in a single layer to allow even cooking.
Absolutely. Just thaw and drain the rhubarb well before roasting. Excess water can make the final dish soggy. The texture might be slightly softer than fresh, but the flavor remains rich and tangy.
It’s a versatile addition to sweet and savory dishes alike. Pair it with vegan vanilla yogurt, oatmeal, or serve it over dairy-free desserts. It’s also lovely as a tangy contrast to rich mains like vegan risotto or grain bowls.
Store it in an airtight container for up to four days. The syrup will continue to thicken, making it even more delicious the next day. It can also be gently reheated or served cold.
Conclusion
This vegan maple-glazed roasted rhubarb brings together simplicity and flavor in a way that honors tradition while embracing wholesome ingredients. Whether you’re enjoying it for breakfast or showcasing it in an elegant dessert, this recipe is sure to become a seasonal staple. So grab some rhubarb, fire up the oven, and let the maple magic unfold—your taste buds will thank you.
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