Roasted Rhubarb ~ French Fridays with Dorie

by kitchenarian on June 17, 2011

Cooking outside of your comfort zone isn’t always about tackling a new technique, sometimes it’s about cooking with a new ingredient that you are not quite sure about. Perfect example: rhubarb. Rhubarb and I have pretty much stayed away from each other for years.

I remember somewhere in my childhood, a rhubarb pie that my Grandma made, and I believe that maybe I tried it, I can’t really remember, but the red celery pie was not for me. And that was it, no looking back. And so now years later, here I am cooking with rhubarb. Why? Because Dorie told me to.

This week’s assignment, roasted rhubarb, was not difficult to make. It took just a few minutes to get the rhubarb in the oven. At Dorie’s recommendation, I added a bit of lemon zest thinking it would add a citrusy essence to the vegetable. In my opinion, the more flavors, the better! It smelled good cooking as the sugar and lemon zest created the rhubarb syrup. I served the rhubarb over vanilla ice cream. It created a beautiful pink, sweet syrup that I actually enjoyed.  So I am not going to tell you that I loved it, but I will tell you that I didn’t hate it; I kinda liked it. And that, in my opinion, is progress. Will I make it again? Possibly.

Are you looking for adventure in the kitchen? Do you want to try new recipes? Join the French Fridays with Dorie on-line cooking group. Visit the website to join, and while you are there, take a look at what all my friends cooked this week with rhubarb.

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{ 21 comments… read them below or add one }

Mardi@eatlivetravelwrite June 17, 2011 at 11:34 am

We’re so on the same page about this one. I loved the compote I made but not convinced about the roasted stalks..

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K June 17, 2011 at 11:35 am

Looks lovely! And I loved the syrup too.

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Liz June 17, 2011 at 12:22 pm

I think “actually enjoyed” is a very good start…progress for sure 🙂

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Cher June 17, 2011 at 12:37 pm

It looks beautiful – love the first shot with the place setting & the pop of red. I like that you are warming up to the idea!

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pachecopatty June 17, 2011 at 2:02 pm

Beautiful picture and good for you for trying this one;-)
Rhubarb kind of grows on you..over time;-)

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yummychunklet June 17, 2011 at 2:23 pm

Your “red celery pie” memory made me laugh. Great post!

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Adriana June 17, 2011 at 2:28 pm

I’ve never had rhubarb, and that’s probably why I can relate to your apprehensiveness at cooking with ‘the red celery’. The pink syrup is so pretty and goes great with your inspired plating.

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Happy When Not Hungry June 17, 2011 at 4:06 pm

Wow this looks beautiful! I’ve never tried roasting rhubarb before. Yum!

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Nancy June 17, 2011 at 4:10 pm

I love the red in the photographs. So eye-catching.

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Kathy June 17, 2011 at 4:12 pm

Enjoyed your post and your photos are lovely! I love rhubarb and truly enjoyed this dish! I also put in on vanilla ice cream and all I could say was yum!

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Tricia S. June 17, 2011 at 4:35 pm

What a lovely presentation. And I did not love it but it appears that is because I managed to screw this easy dish up 🙂 Nana and I are on the hunt for more of the elusive rhubarb plant and I am going to play around again when I get my hands on more. Good for you for trying- I have been doing a lot of things simply because “Dorie says to” as well. You had me laughing out loud !!

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Erin @ Dinners, Dishes and Desserts June 17, 2011 at 5:30 pm

Looks wonderful! Loved reading your post!

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Tiffany June 17, 2011 at 8:15 pm

I bet the roasting brings out so much sweetness! Sounds like a great dessert…especially with ice cream 😀

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Jill Colonna June 18, 2011 at 3:41 am

I do love rhubarb and can imagine with the lemon makes it extra tart, so nice change from orange. Why does everyone manage to find such gorgeous looking ruby rhubarb? We just get the disguised “red celery” sticks (love that one!) but bright sour green underneath! Yours looks so inviting and can imagine that syrup is delicious dribbled over the vanilla ice-cream.

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susan June 18, 2011 at 9:20 am

I, too, was somewhat afraid of rhubarb. It was only last year that I actually started to cook and experiment with it. But then, I cooked with it and now, I look forward to summer. Fresh rhubarb/strawberry crisps, I’ve recently made a rhubarb compote, and now this roasted dish. I am pretty much hooked. Love the idea of putting this over ice cream. Mmmm!

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Nancy June 18, 2011 at 9:45 am

Thank you for visiting my site. It’s fun to receive comments, but when you called me a true Dorista, it couldn’t have been a nicer compliment especially for a beginner. I’m learning so much from everyone.

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Betsy June 18, 2011 at 5:39 pm

Nice photos. I think the more you eat rhubarb, the more it grows on you. This recipe is easy enough to try again.
I see in your sidebar that you’re reading My Sweet Life in Paris. I read that last month and really enjoyed it. I love memoirs with recipes. I marked a lot of new recipes to try. If you like it, you might also enjoy Lunch in Paris by Elizabeth Bard.

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kitchenarian June 19, 2011 at 8:58 am

I also enjoy memoirs with recipes, and I am always happy to get a book recommendation. Thank you so much.

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sanya living June 19, 2011 at 8:07 am

You made me laugh, it is just like red celery! And I hate celery, maybe that’s why I have stayed away from rhubarb as well! Beautiful photo!

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Irena June 19, 2011 at 1:50 pm

Beautiful rhubarb recipe….it is truly like red celery…funny but taste is wonderful:)

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Teresa June 20, 2011 at 7:03 pm

I really enjoyed this, but I’ve been a rhubarb fan since childhood. Good for you for giving it another go.

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