Friday, June 17, 2011

FFwD - Roasted rhubarb


This week's French Fridays with Dorie sees me very much in my comfort zone with roasted rhubarb, a dessert that I have made numerous times before.
 Dorie's version of roasted rhubarb adds orange zest to the sugar with the rhubarb for some added zing.  I adored the slightly tarty, slightly sweet finished product, which I served on top of porridge, with a dollop of quark on top, and on its own.


 Look at that gorgeous magenta colour - what's not to love?  It is winter here, so I was lucky to come across some rhubarb at the supermarket, as rhubarb is a summer crop.

If you have never tried rhubarb before and love a slightly tart dessert, then you should try this one - it's delicious.

To check out what all the other Friday Doristas thought of the roasted rhubarb, visit the LYL section of the FFwD website.

18 comments:

Lauren Hairston said...

Looks delicious--and much simpler than a pie or pudding!

Gloria said...

Cakelaw what nice look this roasted rhubarb! look nice, gloria

Cher said...

There is nothing quite like rhubarb! It's still weird to me to see rhubarb at the grocer. I never think of it as a cultivated item.

Dressed and Eaten said...

Love roasted rhubarb! Also tastes great with mascarpone cheese on top.

Lorraine @ Not Quite Nigella said...

I love doing rhubarb like this! I give it to Mr NQN on top of natural yogurt and he seems to love it :)

Pam @ From Apples To Zucchini said...

wow- you are lucky to find it in the winter - I have never seen it available here in the wintertime! Yours looks lovely.

yummychunklet said...

I do love the color of your rhubarb! Thanks to you and all participants who are in the southern hemisphere. I can't imagine if I had to make many of these dishes out of season. I already had to go to a farmers market to find the rhubarb as it wasn't in my normal grocery store.

Elaine said...

What a great accompaniment to your winter porridge. It is such a beautiful color! Have a great weekend!

tricia s. said...

Love the glorious red color of your rhubarb. I am not sure what went down with mine but I am excited to revisit it - esp with all the great ideas I got from this week's posts. Nana promised to roast up another batch so we can figure out what happened, but wouldn't you know we can't find more :) She checked 5 stores today and couldn't get a single stalk. Oh well, tomorrow's another day. Great post ~

Pacheco Patty said...

What's not to love is right!
I'm so happy for you to find fresh rhubarb in your market this time of year;-)
Your roasted rhubarb looks perfect;-)

Johanna GGG said...

I love the ruby red of your rhubarb! Funny that you say rhubarb is a summer crop as I always think it is a winter crop here - never have trouble finding it in winter and wouldn't even think to cook it in summer but maybe that is just how I was brought up

jillbert said...

Lovely! You were lucky to be able to find rhubarb in the winter!

Heavenly Housewife said...

Roasted fruit is such a wonderful treat. I really like your addition of orange zest, it must really make the rhubarb pop!
Hope you have a fabulous weekend!
*kisses* HH

Mary said...

I love rhubarb on porridge, but it's hot here, so I made tarts instead. Yours is a gorgeous colour!

Betsy said...

The color of your roasted rhubarb is so vibrant! Sounds like quite a few Doristas had a hard time finding rhubarb even where it's in season where they live. I'm glad you found some when it's on the opposite side of our seasonal food calendar. Yummy!

Nutmeg Nanny said...

Yum! Rhubarb is one of my favorite foods ever!

Lizzy said...

Gorgeous rhubarb! I'm shocked that you were able to find rhubarb in the Southern hemisphere when not a speck was to be found up north in the grocery stores...lucky you!!!

The Caked Crusader said...

Totally with you on this one - roasted rhubarb is a joy. I love that the rhubarb retains its shape and colour.