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June 12, 2009
Tomorrow, I'm heading back to the Lyme Farmers Market and I'm sure I'll have new things to share with you. However, before that happens, I want to catch you up on last week's haul. I already told you about the garlic scapes and the pesto I made from them -- and ate all week: once with pasta, once with scallops, once with shrimp and rice and a couple of times just straight off the spoon -- but I haven't had a chance to mention the rhubarb, which I roasted.
The problem I often have with rhubarb is that I overcook it -- it seems to go from celery-crisp to baby-food soft in a flash -- so I was delighted when I found this simple way to roast the rhubarb and end up with tender stalks that (mostly) still hold their shape.
Roasted like this, the rhubarb can be served warm, at room temperature or chilled. It's good with just a little cream, really nice with sliced strawberries or a few raspberies and wonderful over ice cream. We had ours over homemade vanilla ice cream.
Makes 4 small servings
1 pound -- trimmed weight -- rhubarb
1/2 cup sugar (or more to taste)
Grated zest of 1 lemon or 1/2 orange (I used orange)
Honey, optional, for serving
Center a rack in the oven and preheat the oven to 400 degrees F.
Cut the rhubarb into pieces about 2 inches long (of course you can cut them shorter, if you'd like) and toss them into a baking dish that will hold them comfortably. (I used a Pyrex pie plate.) Sprinkle over the sugar and zest and stir everything around until the rhubarb is covered with sugar. Set aside for about 5 minutes, or just long enough for a little syrup to start to form.
Cover the baking dish with foil and roast the rhubarb for 15 minutes. Take a peek and if the sugar isn't almost completely melted, stir the rhubarb, re-cover the pan with the foil and roast a few mintues more. Now remove the foil and let the rhubarb roast for another 5 minutes or so, until the syrup is bubbling.
Remove the pan from the oven and let the rhubarb cool to just warm or to room temperature; chill, if you'd like. Well packed, the rhubarb can stay in the fridge for 3 days.
If the rhubarb isn't sweet enough for you -- 1/2 cup of sugar won't give you a very sweet dish -- drizzle a little honey over the fruit before serving.
Spoon over ice cream, rice pudding or yogurt.
Tags: Garlic Scape Pesto
, Lyme Farmers Market
, Roasted Rhubarb
, Vanilla Ice Cream
Ice Cream, Puddings & Custards
Markets & Shops
| June 12, 2009 8:02 PM
MMmm, I love roasted rhubarb. I can't wait to try your recipe and eat it with ice cream!
| June 12, 2009 8:34 PM
You're making me think i'm getting up early tomorrow morning on a Saturday to hit the Farmer's Market! MMmmm!
| June 12, 2009 9:35 PM
Ooooh. This sounds really good. I love rhubarb. Every summer I make a strawberry/rhubarb/vanilla compote to keep in the fridge. And then I freeze some rhubarb so I can make rhubarb/vanilla compote in the winter. I may have to try this.
| June 12, 2009 10:00 PM
Dorie, what an idea! Heading to the Green City Market tomorrow and looking for rhubarb! Sadly, I still don't have enough at home to harvest.
| June 12, 2009 10:21 PM
this looks lovely. i am always (or ate least each spring/early summer) looking for things to do with rhubarb! i never thought of roasting! thanks!
Lecia/A Day that is Dessert
| June 12, 2009 10:24 PM
Thanks for the great, easy recipe! I saw this in time to make it for our dessert tonight (even posted photos: http://www.flickr.com/photos/a_day_that_is_dessert/) delicious!
| June 12, 2009 11:32 PM
What a delicious-sounding preparation. I often have the same problem with mushy rhubarb, so will have to give this one a try.
| June 13, 2009 12:01 AM
I completely agree with you on roasted rhubarb. I love them with creamy sweet risotto for breakfast (oops!). I will try this recipe soon since I hate overcooking my rhubarb as well! Thank you!
Kerrin @ MyKugelhopf
| June 13, 2009 6:26 AM
It's Saturday morning here in ZÃ¼rich and I just got back from the market myself. I only wish I had bought a handful of rhubarb stalks ! Tuesday's another (market) day ! Never did roast rhubarb before, so I'm definitely looking forward to trying it. And what about serving it over strawberry ice cream? Hmmm.... sure sounds good to me !
| June 13, 2009 9:57 AM
Dorie, you are plucking my heart strings and taste buds with this one! I love rhubarb in any way shape or form, but I especially love it roasted and served with vanilla ice cream. Yummo!
| June 13, 2009 1:02 PM
I was looking for an ice cream recipe when I found this, and it's my lucky day.... It'll be great tonight with local strawberries and vanilla ice cream. I'm so glad that you posted this. I got rhubarb at my Farmer's Market, mixed the ice cream base, and now it's time for a little roasting. :)
| June 13, 2009 7:53 PM
I was just browsing around looking for rhubarb recipes and found this. Looks perfect! Thanks.
| June 14, 2009 12:23 PM
I'm not in love with rhubarb but I would try anything over ice cream!
| June 14, 2009 2:41 PM
This is the most comforting dish I've seen in days! Perfect I love Ice-Cream:)
Thanks for sharing your recipe!
| June 15, 2009 12:10 PM
Tried it last night with vanilla sugar - highly recommended! It perfumes the rhubarb like you wouldn't believe. Thanks for this new favorite method for preparing an often-mushy fruit!
| June 16, 2009 8:48 AM
I've been eating rhubarb since I was a child. Stewed, in a pie,in a tart- anyway I could get it. We always had it growing in our yard. I admit I have never roasted it but I will now because flavors are always intensified that way. I cannot wait to taste it
| June 16, 2009 2:44 PM
Mmm! I really need to start cooking (eating) with rhubarb more. I've seen so many awesome recipes using it lately. And this one looks so simple and delicious :)
| June 16, 2009 11:12 PM
What do you think about using the roasted rhubarb with perhaps a ginger flavoured pastry cream in a tarte shell?
| June 17, 2009 8:57 AM
I never considered roasting rhubarb until now. I've been eating it all my life in baked goods and sauces and I just accepted that cooked rhubarb gets mushy.
Thanks for opening my eyes to a new variation of cooked rhubarb.
Julia @ MÃ©langer
| June 18, 2009 6:47 AM
I have never roasted rhubarb, but what a great idea. All that sweetness. Delicious.
Abigail (aka Mamatouille)
| June 19, 2009 8:42 AM
I just made a mixed-berry rice pudding that I'll bet this would be great with - too bad I can't get rhubarb here in Japan! I can have lovely rhubarb dreams, anyway...
| June 19, 2009 1:04 PM
We are lucky enough to have a beautiful organic farm in our town and as founding members of the CSA 3 years ago, have developed a special relationship with the farmers. Last Saturday did pick your own strawberries and cut down some rhubarb...macerated the rhubarb with just a touch (1/8 cup) of sugar then reduced it. baked whole-wheat 9" tart shells (needed a little toothiness), spread on pastry cream, the rhubarb compote and sliced some of the newly picked strawberries. the farmers were in heaven (and so were my kids who created their own tartelettes!) i may flip the order and do the pastry cream, then sliced strawberries, then the beautiful roasted rhubarb this week!
| June 19, 2009 11:05 PM
I absolutely love rhubarb and can't add enough recipes, for it, to my collection. This is one I can't wait to try. Thinking I will serve it for breakfast, tossed with strawberries, set over yogurt and drizzled with honey.
| June 22, 2009 1:42 PM
Once again, an idea that is so simple that it never occurred! I do have some fresh rhubarb at the moment which I was going to make into crumb cake, but I think I will have to save a bit extra to try this. I am intrigued by the addition of honey, it seems like a nice way to complement that unique rhubarb flavor.
| July 15, 2009 9:51 AM
Dorie, This recipe looks so simple and delicious, I can't wait to try it. Whenever I see rhubarb I'm reminded of my childhood when my brother and I would help our neighbor, Hazel Corliss (a celebrated local cookbook writer), harvest copious amounts of rhubarb from the field behind her house. She was such a funny old gal, and would break into one of our phone calls (we shared a party line back in the day) and inform my mom that the rhubarb was ready, and our services were required. We would hear back from her in the same manner a few days later, when she informed us that our pay for services rendered was ready to be picked up. I can still taste her fabulous strawberry rhubarb pie and jam.
| April 23, 2010 7:40 AM
This is my go-to recipe in the spring. I made it last year and loved it. My rhubarb plant is huge right now and I'm going to roast up a new batch.
tom | tall cover farm
| May 24, 2010 10:02 AM
Hi Dorie, I'm a big fan of roasted rhubarb. And I use it to make ice cream sometimes. What I've found is it holds its shape better if you roast the entire stalk and then cut when cool into the size you like. Cheers, Tom
PS-Here's the recipe for my Roasted Rhubarb Vanilla ice cream: http://tallcloverfarm.com/?p=1562
| August 22, 2011 12:15 AM
Have rhubarb in the backyard, found this recipe and am SO glad I made it! Finally found something quick and easy to make from the rhubarb. I served with blueberry crumble ice cream and it was perfect. Sprinkled about 1 tsp brown sugar on top instead of drizzling honey and it cut into the tartness just a bit and pared quite well with the ice cream.
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