Roasted Rhubarb

This week's selection falls under the "recipe that is more like a technique" category.  We always enjoy those because they are quick, simple and typically bring us back to some basics we love but haven't prepared in a while.  Roasting, yes.  Rhubarb ?  Not so much.  Neither of us could recall having much rhubarb experience - eating or cooking it.  Which made the simple act of roasting turn into much more of an adventure.....

Per Nana ~

When I was growing up my parents had a huge vegetable

garden on our property.  I guess it was really known as a

"Victory Garden" during World War II.  

My mother grew rhubarb and always made jams and other

 good things, but I would never even try to eat it. 

 I was not into fruit back then.

So today I actually purchased rhuburb for the first time.  

 I had to "Google" to learn all about it.

Voila!  

I made the roasted rhubarb recipe from FFWD.  

 I'm not at all certain if the results

are correct, but it was an excellent dessert.

I drizzled some honey on top and chilled it for a few hours.  

We enjoyed a small dish with a dollop

of whipped cream after dinner. 

 

  

Guess what  my new favorite dessert is? 

  Next time it's going on top of vanilla ice cream.

Mmmmmm.

Per Tricia ~
(update - I forgot to include the "finished product shot" when I first posted this. I laughed out loud when one of the comments asked if I remembered the roasting part :) Though I do have my days......)

I am slightly embarrassed to say that I somehow

managed to mess up this utterly simple recipe. 

 Not possible, you say ? 

 I am blaming the Rhubarb :)

 I am actually relieved about it because I could not

 reconcile my own "taste test" to the raving review

 Nana had provided.  I gave her a sample the following

day and the minute she saw it she knew something was amiss. 

 We had teased about the fact that our local market

 only had 4 pieces of rhubarb left -I had said that

Nana and the local Doristas must have wiped them out.

  It was just under a pound and mostly green, but I

adjusted the recipe slightly for weight and forged ahead. 

 I had all taste testers available plus a visiting

friend of my older son.  And all of them wanted to like

 this dish but were suspect from the moment I starting

 cleaning the "celery looking stuff". 

Since I had a lemon on hand I decided to use that zest

although I would have preferred the orange flavor.

 I initially thought that the dish simply ended up with

 too much of  a lemon flavor- the first question from my hubby

was "how much lemon is in here ?".

  It was not that anyone officially disliked the results

(with all that sugar, how can you go too wrong ?) but

 no one wanted more than their small taste test. 

And none of us would have associated the results

 with something you might add to ice cream. 

 I had been all excited to try some of my new

Savannah Bee Company honey that I procured

 on my Hill's Kitchen visit in DC, but after

 tasting the dish I decided to save my honey.

 Luckily I had Nana to set me straight.

  After tasting my sample she promptly told me

to "throw the rest out". 

 We had a good laugh and she has promised to make

 my family a batch.  And we will be inviting 

my son's friend back for the rhubarb redemption.......