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How to roast rhubarb
Slice the rhubarb.
Wash 1 pound (453 g) of fresh rhubarb. Use a sharp knife to cut off and discard the ends.

Choose from:
(a). Take 1 1/2 cups (394 ml) of the fresh rhubarb and set it aside to dry on a wire cooling rack. Rhubarb is frequently served as a bread item for curry dishes or as a topping for chicken over the course of a dinner.
(b). Slice the rhubarb into 1/2-inch (12-mm) pieces. Place the rhubarb in a large roasting dish.
(c). Let the rhubarb cool for 4 hours before storing. You can substitute a lime, zucchini, or radish for the rhubarb if you prefer.
(d). Use a potato peeler to cut the rhubarb into 1/2 inch (1.3 cm) chunks. The rhubarb should be soft so you don't bruise it.
(b).