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–+ servings
Tangy sweet baked rhubarb from the air fryer

Baked Rhubarb in the Air Fryer

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Tender, juicy pieces of rhubarb baked with sugar and vanilla until they're tart-sweet and perfect for spooning over yoghurt or a scoop of vanilla ice cream. Ready in the air fryer in under half an hour.
Servings 4 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Equipment

  • 1 Air fryer
  • 1 Cutting board
  • 1 Knife
  • 1 Bowl
  • 1 Oven-safe dish Must fit in the air fryer basket

Ingredients

  • 500 g rhubarb In 3-4 cm pieces
  • 4 tbsp sugar
  • 2 tsp vanilla sugar
  • 1 tbsp water
US Customary - US Customary

Instructions

Preparation

  • Rinse the 500 g rhubarb thoroughly and cut it into 3-4 cm pieces. Trim off the stringy outer ends, but don't peel it.
    Friske rabarber skåret i mindre stykker klar til bagte rabarber i min airfryer
  • Toss the rhubarb pieces in a bowl together with the 4 tbsp sugar, 2 tsp vanilla sugar and 1 tbsp water until evenly coated. Let them sit while the air fryer preheats.
    Rabarberstykker vendt med sukker vaniljesukker og lidt vand klar til bagte rabarber i min airfryer

Cooking in the air fryer

  • Preheat the air fryer to 180 °C convection.
    Airfryer forvarmet til 180 grader klar til bagte rabarber i min airfryer
  • Spread the rhubarb pieces in a single layer in an ovenproof dish that fits in the air fryer basket, and pour in the juices that have collected in the bowl.
    Rabarberstykker fordelt i et ovnfast fad klar til bagning i min airfryer
  • Bake the rhubarb at 180 °C for 12 minutes. Turn it gently halfway through so it bakes evenly and doesn't fall completely apart.
    Rabarber vendes forsigtigt halvvejs under bagning i min airfryer
  • The rhubarb is done when it's tender and juicy but still holds its shape. Let it cool in the dish, where it will release a light syrup.
    Bagte rabarber køler af i fadet med let sirup efter tilberedning i min airfryer

Serving

  • Serve the baked rhubarb warm or cold. It tastes wonderful over a bowl of yoghurt or skyr for breakfast, or as a dessert with a scoop of vanilla ice cream.
    Bagte rabarber serveret med yoghurt som morgenmad eller dessert efter tilberedning i min airfryer

Notes

Tips for the perfect result:
Always use an ovenproof dish in the air fryer so the juicy syrup doesn't drip into the basket. Keep an eye on them for the last few minutes — the rhubarb should be tender, but not cooked all the way to mush.
Variation:
Swap the vanilla sugar for the seeds from half a vanilla pod for a deeper vanilla flavour, or give the rhubarb a hint of grated orange zest and a pinch of cardamom.
Serving:
Spoon the baked rhubarb over skyr, yoghurt or porridge for breakfast, or serve it warm as a dessert with a scoop of vanilla ice cream. It keeps for several days in the fridge and also tastes great cold straight from the dish.

Nutrition

Calories: 95kcalCarbohydrates: 22gProtein: 1gFat: 0.3gSaturated fat: 0.1gPolyunsaturated fat: 0.1gSodium: 5mgPotassium: 360mgFiber: 2gSugar: 20gVitamin A: 130IUVitamin C: 10mgCalcium: 110mgIron: 0.3mgNet carbohydrates: 20g
Author: Morten Jensen
Calories: 95kcal
Cost: 5
Ret: Dessert, Morgenmad
Køkken: Danish
Diet: ,
Søgeord: air fryer dessert, baked rhubarb, rhubarb compote, rhubarb in the air fryer, rhubarb recipe
Holdbarhed: Store in the fridge for up to 4-5 days in an airtight container.
Genopvarmning: Reheat in the air fryer at 160 °C for 3-4 minutes, or serve straight from the fridge.
Frysning: Can be frozen for up to 3 months. Thaw in the fridge overnight.
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