Roasted Rhubarb

Rhubarb‘Barb Habit
As a family, we’ve got it bad for rhubarb. It’s kinda strange, most obsessions tend to more run-of-the-mill things. As a way of managing our obsession, I have been coming up with ways to consume rhubarb without always making a pie. Here’s the perfect solution: Roasted Rhubarb!

Roasting rhubarb is the easiest way to cook it through and sweeten it—without it all turning to goo. (Goo is still edible, but not very pretty.)

This recipe is adapted from Dorie Greenspan’s Around My French Table. I use it for a lot of things: it’s great in yogurt or spooned over a slice of angel food or pound cake. I think my favorite way to eat it is slathered on thick slices of French Toast on Sunday morning…who needs maple syrup?

Roasted Rhubarb
Adapted from Around My French Table by Dorie Greenspan
Makes 4 servings

1 lb. trimmed rhubarb
½ C sugar
Zest of one lime, grated (you can also use lemons or oranges)
Brown Sugar or Honey (optional)

Center a rack in the oven and preheat it to 400 degrees F.

Cut the rhubarb into pieces about 1 to 1 ½ inches long. Toss them onto a baking dish with enough space so they are not too crowded.

In a small bowl mix the sugar and zest together. Sprinkle over the rhubarb, and stir everything around until the rhubarb is covered in sugar. Let the mix rest for 5 minutes, or long enough for a little syrup to develop.

Cover the dish with foil and roast the rhubarb for 15 minutes. After 15 minutes take a look under the foil to see of the sugar has completely melted. If it hasn’t, stir the rhubarb, re-cover the dish with the foil, and roast for a few minutes more.

Once the sugar has melted, take the foil off and roast for 5 minutes more or until the syrup is bubbling.

Remove the dish from the oven and let the rhubarb cool just enough for you to taste it. If it is not sweet enough, add a little brown sugar or honey.

Note: Roasted Rhubarb can be stored in a covered container for up to a week in the fridge.

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