An easy summer dessert recipe, rhubarb cooked until just soft in the oven and then served with Greek yogurt, rice pudding, even stirred in the morning oatmeal!
collected over several summers.
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TESTIMONIALS
"We had it over low-sugar ice cream. What a delight!" ~ Cyndi
This may not be Beebopareebop Rhubarb Pie – ha! one of the ‘sponsors’ of my Minnesota favorite Prairie Home Companion – but it’ll have rhubarb lovers bopping around the kitchen with excitement.
Easy to make? Check. Flexible to serve? Check. An easy summer dessert? Check again. Delicious? Triple check.
SUMMER EASY:
ROASTED RHUBARB
Time to table: 40 minutes
Serves 4
- 8 ounces fresh or frozen rhubarb
- Juice of a lemon (about 2 tablespoons)
- 1/4 cup vanilla sugar or plain sugar
Preheat oven to 300F. Cut rhubarb in chunks or lengths, toss with lemon juice and sugar. Arrange on a rimmed baking sheet and roast for about 30 minutes, stirring after 15 minutes, just until soft and warmed through. Serve warm or at room temperature.
In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook! 
Rhubarb Lovers, Rejoice!
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At the age of 52, I had rhubarb last night for the first time in my life - and I used your idea for roasting it. We had it over low-sugar ice cream. What a delight! My husband says he remembers eating mushy, stringy rhubarb as a child - his mother would cook it in a pot and serve it with nothing else. So for years he's resisted my trying it. Now we are sooo glad we did. It was wonderful. Next up is another new-to-me vegetable, bok choy.
Kevin ~ So easy, SO yum.
Sally ~ Oh I wish I could make this for you!
Dave ~ Thanks!
Cyndi ~ Good for you and your husband for being adventurous eaters! I'm so glad you loved the rhubarb, its simplicity stuns me.
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna