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!
"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.
Time to table: 40 minutes
- 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.
Rhubarb Lovers, Rejoice!
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