Spring

Sweet Spiced Rum Roasted Rhubarb

by:
April 30, 2010
Author Notes

Inspired by a roasted rhubarb recipe I found in the book Italian Two Easy by Rose Gray and Ruth Rogers, this is a minimally sweetened preparation of rhubarb with lovely flavor. Gray and Rogers bake theirs with vanilla, orange and sugar...I went with maple syrup and rum and added lots of spices. You can serve this alone, over yogurt or ice cream, or with (ginger spiked?) whipped cream. —WinnieAb

  • Serves 4
Ingredients
  • 8-10 stalks of rhubarb, trimmed and sliced into 1-2 inch long pieces
  • 1/4 cup dark rum
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • juice of 1/2 lemon
  • 8 whole cardamom pods
  • 2 cinnamon sticks
  • 2 star anise
In This Recipe
Directions
  1. Preheat oven to 325 degrees F. Arrange rhubarb pieces in a baking dish (I used a round deep dish pie plate).
  2. In a small bowl, combine rum, maple syrup, vanilla extract and lemon juice. Drizzle over the rhubarb, and then add the cardamom, cinnamon sticks, and star anise to the baking dish.
  3. Cover with foil and roast for 15-20 minutes. Discard the cardamom, cinnamon sticks and star anise before serving.
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  • WinnieAb
    WinnieAb
  • AntoniaJames
    AntoniaJames
Review
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.