Know what’s better than rhubarb pie? Roasted rhubarb on ice cream. OK, maybe not. But this is way easier!
FOR PRINTABLE VERSION CLICK HERE: Roasted Rhubarb
Source: Simply in Season
4 cups rhubarb (chopped)
1/2 cup sugar
1/4 cup orange juice
2 Tbs fresh ginger (I forgot this part, but next time I’ll add it)
1 tsp lemon zest
1. Mix all up and bake in a preheated oven at 450F until it’s soft but retains its shape, about 25 minutes.
2. Stir, cool slightly, and serve with ice cream or yogurt.
Servings: 4
The verdict: This was sinfully delicious. The tartness of the rhubarb complements the sweetness of the ice cream. And it was so easy to throw together and put in the oven so it could bake while we had dinner.
Nutrition Facts
Serving size: 1/4 of a recipe (5.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 131.98
Calories From Fat (2%) 2.5
% Daily Value
Total Fat 0.3g <1%
Saturated Fat 0.07g <1%
Cholesterol 0mg 0%
Sodium 5.46mg <1%
Potassium 396.11mg 11%
Total Carbohydrates 32.76g 11%
Fiber 2.34g 9%
Sugar 27.69g
Protein 1.27g 3%
This post shared at Tempt My Tummy Tuesday
I love ala modes! I havent eaten rhubarb for a long time. Not available here in the Philippines. My aunt used to send me rhubarb jams. And im craving for one now… Dropping by from SITS!
I just created a rhubarb pavlova with butter poached rhubarb. An adult dessert flavored with a bit of rum. rhubarb means spring in Vermont.
.-= carol egbert´s last blog ..Rhubarb Pavlova =-.
Oh my, that sounds decadent!
Nice entry! Thanks for sending it to whb!
I would have never thought that just roasting rhubarb would taste so good! Great idea.
Roasting fruit is a concept to explore further! Tossing strawberries with a bit of sugar, a bit of balsamic and roasting at a low temp for about an hour produces “more than the sum of the parts” — deep, intensified berry flavor and dark syrupy juices. Roasting seems to bring out “sweetness” in unexpected vegaetables, so using the method on fruit seems to amp up “sweet-fruitiness”… Obviously, very watery fruits like melons probably wouldn’t work, but do you think this method might work with some other candidates??