I don't know why they call it roasted-- I'd call it baked, maybe. Put
the rhubarb in a pie plate, add some sauce & spice and bake, covered
at 325 for 20 minutes. Oven simmered?

But, forget the name-- it is yummy, and a new twist [for me] for an
old friend.

I saw two sights with rhubarb recipes crediting "Italian Two Easy" by
Rose Gray and Ruth Rogers for their inspiration.

http://www.food52.com/recipes/4358_s...oasted_rhubarb

Serves 4
8-10 stalks of rhubarb, trimmed and sliced into 1-2 inch long pieces
1/4 cup dark rum
1/4 cup pure maple syrup
1/2 teaspoon vanilla extract
juice of 1/2 lemon
8 whole cardamom pods
2 cinnamon sticks
2 star anise

http://www.healthygreenkitchen.com/b...d-vanilla.html
* 5 stalks of rhubarb, trimmed and sliced into 1-2 inch long pieces
* 2 cups of fresh blackberries, rinsed (or try any fresh berry that
you like)
* 1/4 cup pure maple syrup (I'm sure honey would work well, too)
*1 tablespoon grated ginger- optional
*1 vanilla bean, split in half
* juice of 1 orange (I used a blood orange)
*organic sugar for sprinkling

I wonder if there is more than one roasted/baked rhubarb recipe in
that book. Both of these look great, but I don't see a lot of
similarity.

I went mostly with the first, using a pound of rhubarb, and 1/2 Tbl of
absinthe in place of my missing star anise. Oh yeah-- I put a couple
tbls of butter in the pie dish to melt before I added the rhubarb. I
always think rum asks for butter. [And now I think rhubarb asks for
rum.<g>]

Jim