A lovely, seasonal Roasted Rhubarb recipe from Dorie Greenspan is the perfect topping for a big scoop of  vanilla ice cream.

Roasted Rhubarb over a scoop of vanilla ice cream

Roasted Rhubarb

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. I was pleasantly surprised to find a stash in their frozen food aisle.  Whew.

Garden rhubarb

Simple, Seasonal Rhubarb Recipe

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!

Roasted Rhubarb

Dorie has generously shared this recipe on her delightful blog. That link is gone, so check out the recipe here.