A wonderful recipe for the season on this week’s FFwD- who doesn’t love rhubarb in the summer?
This is such a quick and simple way to roast rhubarb, an ingredient people sometimes find intimidating. You can top off yogurt or ice cream with this or just have it on its own, that’s perfectly delicious too.
I ground down some brown sugar and added a little bit of cinnamon to the orange peel before roasting the rhubarb.
ps. You can find the recipe on Dorie’s blog.
Oh that’s just pretty. Do I repeat myself on your blog a lot? I love this and over ice cream, perfect. Or pancakes. Mmm. I think I could eat it alone.
π Great idea about the pancakes! Mmm.
Agreed – rhubarb is the perfect gateway into summer! Looks great sitting on top of that ice cream!
That’s a great way to put it!
Oooh, I like the brown sugar idea…cinnamon, too! I think I’d have liked it even better with just cinnamon and no orange π
Thanks, Liz!
I like your blog design- very cool;-)
I like the addition of cinnamon and brown sugar, I think the flavors would be delicious in the roasted rhubarb. I liked preparing rhubarb this way too π
Thank you, Patty! and welcome to s&h π
Ooh, I like your addition of brown sugar and cinnamon. I bet it made the rhubarb taste more earthy. Great idea!
Thank you! I don’t like my rhubarb too sweet so this helped make a great balance, I think.
Love your brown sugar idea. Will have to give that a try next time. Beautiful photos!
Thank you, Marcella!
Beautiful photos! I so enjoyed this recipe too! Rhubarb and summer just go together! Love the addition of brown sugar and cinnamon! Yum!
I am so going back to try this one again !! Nana is already out and looking for more rhubarb. Evidently mine was too green and we think that played into the whole disaster π 5 stores today and she is still empty handed – we never expected this to be the elusive ingredient of FFWD. Great post and loved your photos ~
I hope Nana finds some more rhubarb for you soon! I loved reading your story, as always :).
Cinnamon and brown sugar?! Mmm….it looks so good! That close-up just makes my mouth water.
I went light on the cinnamon but may add just a *tad* more next time!
I love the cinnamon mixed in. What a great idea.
Thank you – kind of spur of the moment idea, to bring out more flavors.
I’ll have to try the brown sugar. When you said you “ground” it, does that mean you used something coarse like turbinado or demerara sugar and ground that up? This would be GREAT in the yogurt parfait from your last post.
Hi, Betsy! Yes, the brown sugar I like/have around the house is turbinado and demarara. I used the former and just wanted the lightly ground down crystals to dissolve in the right time so the rhubarb doesn’t overcook.
Definitely great with the yogurt parfait!
This looks wonderful! I love how your rhubarb looks caramelized and not watery at all. yum!
Thank you, Mary! I loved the ease of this recipe and the syrup. I find that if you stew rhubarb it’s always so easy to miss that little moment when it becomes too soft.
The brown sugar and cinnamon sound great!
What a great blog design you have!
Thank you very much, Sanya. I loved you idea of combining this with rice pudding!
Brown sugar is a great idea – I used a little cinnamon, too, but with lemon zest instead of orange. This is such a nice, easy way to enjoy rhubarb, though I’m going to be making some tarts and possibly a pie, too, before it’s gone for the season.
Your combination sounds wonderful, Teresa! I made some pie too – look out for it later this week.
Oooh, this looks gorgeous. I love the brown sugar and cinnamon additions, too! Good thinking! I might have to try that the next time I make this – and there will be a next time!
Thanks! I’m most definitely making this again too.
Well, I voted for Broad Beans, cause I love them and miss them like mad. But, Roasted Rhubarb looks delicious (and could be used as the base for a crumble, or a pie perhaps?). Served almost warm, just as it is, with a dollop of yogurt, or fresh creamy white buffalo curd – the thought has my taste buds tingling. And we can get rhubarb here in Sri Lanka. π
Excellent ideas all! I’ll keep cooking with rhubarb this month and hope you will too!
Excellent! I’ll stay tuned:)