It’s Friday, and after last week’s rib debacle, my expectations for this week’s recipe were high. Roasted rhubarb was on the menu for French Fridays at Dorie.
I have a patch of rhubarb growing in my garden. When I went out to pick some, I noticed that it’s a bit overrun with raspberry volunteers, so some weeding is in order. The plant has enormous, platter-sized leaves, which are quite poisonous due to oxalic acid. Fortunately, the stalks are safe to eat.
I do love rhubarb. Usually, I stew it or make a rhubarb crisp with lots of sweet crumbly topping. I had never tried roasting. This was a simple and satisfying preparation. Low effort yielded delicious results. Rhubarb pieces were mixed with sugar and lemon zest and then roasted until soft. I love the contrast of the tart fruit and the sweet light pink syrup created during the roasting process.
This was a definitely a success! It makes up for last week. I ate it both plain and with some thick Greek yogurt for breakfast, though I preferred with yogurt. I don’t like anything too too sweet in the morning, so this was perfect, especially with my new favorite brand of Greek yogurt (Cabot).
I made only half a recipe because I wasn’t sure how it would come out, but I am already thinking of variations for next time. For one thing, I think I’ll cut the pieces a little smaller as I found they were a little big for the spoon. I also think that grated ginger would make a lovely substitute for the lemon zest, maybe even with some chopped crystallized ginger too.
If you’re new to my blog, every Friday I cook a new recipe from Dorie Greenspan’s newest cookbook, Around My French Table as part of French Fridays with Dorie. Lots of other bloggers do it too. The great fun is reading their posts and comparing notes. You can see what my fellow FFwD bloggers thought about this week’s recipe. Check out their links here. We don’t post the recipes, but consider getting your own copy of the book. Maybe you’ll even want to cook along with us on Fridays.