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
stalks of rhubarb, trimmed and sliced into 1-2 inch long pieces
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.