The most popular photos I post on Instagram are almost always of Ottolenghi recipes or my variations on them. The lone exception is the image on this blog’s home page — slices of a Meyer lemon tart trimmed with rhubarb roses and sugared mint. I was surprised by how well that imperfect tart photo was received, but people really do love rhubarb roses. I can understand the appeal: they’re whimsical, attractive, and tasty.
They take a little time and patience, but rhubarb roses are not difficult to make. The process is straightforward: slice rhubarb into thin strips, trim each strip into an elongated petal shape, soak the petals in warm sugar syrup, gently dry them in a low oven, roll the petals into roses, and finally return the little rosettes to the oven to finish drying. No special equipment or exotic ingredients are required.
Rhubarb Roses
A delicate, edible garnish for tarts, cakes, or any dessert you like. Makes about 25–30 rosettes.
Ingredients
-
4
stalks
rhubarb
leaves removed, ends trimmed
Rhubarb Simple Syrup
-
1
cup
granulated sugar -
1
cup
water -
rhubarb trimmings
optional, for color and flavor
Instructions
-
Preheat the oven to 225°F (about 110°C). Line two baking sheets with parchment paper.
-
Cut each rhubarb stalk into three equal pieces. Lay a piece flat on a cutting board and use a vegetable peeler to remove thin strips along its length.
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Trim each strip with kitchen shears into an elongated scallop or half-moon shape — these are the petals. Set the petals aside and keep the trimmings for the syrup if desired.
-
To make the syrup, combine the water and sugar in a small saucepan. Add the rhubarb trimmings if you like. Heat over medium-low, stirring until the sugar dissolves and the mixture simmers. Let it simmer for about a minute, then remove from the heat.
-
Soak the rhubarb petals in the warm syrup for about 5 minutes. Transfer them to the prepared baking sheets, laying them flat so they don’t stick together.
-
Bake the petals in the oven for roughly 10 minutes to soften and slightly dry them. This step helps the petals hold together when rolled.
-
Remove the baking sheets. Working quickly but carefully, roll one petal into a tight center, then add additional petals around it with slight overlap to form a rose. Add more petals for larger roses.
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Place each shaped rose back on the parchment. You can nest them against the edge of the sheet to help petals stay in place. Return the roses to the oven for about 50 minutes, or until they are dry to the touch.
-
Remove from the oven and let the roses cool on a plate before using as a garnish or serving.
Recipe Notes
- This yields approximately 25–30 rhubarb roses, depending on how many petals you use per rose.
- Using rhubarb trimmings in the syrup gives a pale pink tint and extra flavor. After soaking the petals, strain and reserve the syrup for rhubarb-flavored drinks if you like.
- You won’t be able to peel an entire stalk into petals; reserve leftover trimmings for a rhubarb puree or curd, which are great stirred into yogurt or used elsewhere in baking.
- Do not use rhubarb leaves — they are poisonous. Discard any leaves and do not add them to the syrup.
- Take care when peeling rhubarb with a vegetable peeler to avoid injury.
- Baking the petals briefly before rolling helps them stick together and shortens the final drying time, but they will be hot after 10 minutes. If you prefer, let them cool a minute or two before rolling, or roll immediately after soaking and bake longer to dry.
