Roasting rhubarb is a delightfully easy to prepare the spring fruit. It becomes tender throughout while still nicely holding its shape and turns vibrantly pink. The amount of sugar may seem like a lot, but trust us when we say that rhubarb needs it. The final result is sweet enough to not make you pucker, but still lets the natural tartness of the fruit shine through. The star anise and cinnamon add a subtle warmth and spice that rounds out the fruit nicely.

Editor’s Note: This recipe was developed by Nicole Hopper; the headnote was written by Alana Al-Hatlani.