I’ve been a fan of roasted or grilled fruit for quite some time. The heat brings out the natural sugars in fruit without turning them into mush and the fruit needs minimal sugar. You can roast or grill just about any kind of fruit. Roasted rhubarb takes little time to cook and can be eaten on its own or added to granola, yogurt, ice cream, made into a fool, or tossed in with other roasted fruit.