Maple roasted rhubarb
This week, on ‘Ridiculously easy and therefore dangerous desserts’, is one of my favourites. In Southern California, where our seasons are beyond comprehension to the layperson, rhubarb appears in the spring and fall, but only for a few weeks in each. I don’t know if it’s the same where you are. When it’s available, my favourite little restaurant makes this strawberry-rhubarb tart that is completely worth feeling a bit sick and getting s swollen face, every single time. In fact, I would sell a part of my soul for that tart, no joke. One day I’ll get the recipe, and I’ll post it here, and then you will offer me a part of your soul because you’ll be so grateful. I will benevolently refuse because you need your soul. But I will accept payment in the form of massages, hugs and nice things said about me behind my back.
I was itching for something sweet tonight, but not something that would make me feel yukky. Usually anything that involves flour and copious amounts of sugar fall into the latter category, so flour and sugar were both out. But with 5 lbs of rhubarb in the fridge, and a creative spirit, I set my lazy you-kn0w-what to work.
This took me, no joke, three minutes. I think scrubbing the dish I roasted it in will take the longest out of the whole process. If you want to save even more time, then line the roasting pan with tin-foil. I would have done that if we hadn’t been out…
Maple Roasted Rhubarb
3 lb rhubarb
6 tb butter
1/2 cup maple syrup
Preheat oven to 375.
Chop the rhubarb into 1-inch pieces. Place in a roasting dish. Chop the butter into 8 or so pieces and drop over the rhubarb. Then pour on the maple syrup. Place in the oven, and cook for 45 minutes, stirring every 10-15 minutes or so. Serve in bowls with some raw cream.
Shared with Fight Back Friday @ Food Renegade