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

"Jim Elbrecht" <>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
Now, really, Jim. I looked at the list of ingredients for both recipes and
I'm thinking either one would make even a telephone book delicious. =)
Polly

"Polly Esther" > wrote:

-snip-
>> 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

-snip-
>Now, really, Jim. I looked at the list of ingredients for both recipes and
>I'm thinking either one would make even a telephone book delicious. =)
>Polly

Good point--- But the rhubarb still comes through-- and I even added
some butter to #1. It takes *all* of the tart out of it for me,
but my wife was still getting a bit of pucker. For two folks who
have been eating, more or less, the same food for 26 years, we still
have entirely different sets of tastebuds.

Jim