Author Notes
I met Luise on the train. She turns her annual rhubarb harvest into a beautiful rhubarb feast - rhubarb squares, rhubarb-pops, rhubarb compote. Last time we rode the train together on a Friday night she told me this recipe and my guests were licking it off their plates that Saturday night. Serve it with scones, crepes, vanilla ice-cream, a lemon-ricotta tart or just a spoon. —POCKETKnife.life
Ingredients
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8
stalks rhubarb
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2
oranges (zest and juice)
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.5 cups
sugar
Directions
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Preheat oven to 450F.
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Scrub rhubarb and orange clean with vegetable brush under running water.
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Trim edges of rhubarb, cut into 2 inch lengths, toss into roasting pan.
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Zest oranges, juice oranges, add to rhubarb.
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Sprinkle rhubarb with .5 cup sugar (or more depending on how tart you like it).
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Roast for 20 minutes or less (until rhubarb is soft but not has not collapsed).
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