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!
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.



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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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