I made rhubarb muffins earlier this spring from my measly crop, so I was shocked to discover a few remaining stalks in the garden. Granted, they were thin as pencils and nowhere near the pound called for in Dorie’s recipe, but I was pleased to have some of my own rhubarb to contribute to this dish. Shopping at Fresh Market, I checked the produce department for fresh rhubarb, but there wasn’t any…but I was pleasantly surprised to find a stash in their frozen food aisle. Whew.
This was one simple recipe. Coat the rhubarb with a generous amount of sugar to offset the tart flavor, sprinkle with orange zest, and roast covered for 15 minutes. Uncover and continue roasting till tender…about 5 more minutes. That’s it. I adore rhubarb, so it’s no surprise I was a fan of this sauce…but I’d actually enjoy it even more without the hint of orange. It was a wonderful topping on vanilla bean ice cream….and once again, I didn’t have to share it with anyone!
Dorie has generously shared this recipe on her delightful blog.