OK, so I’ve been AWOL from French Fridays with Dorie for a while now. I took most of April and all of May off, and I thought it might be time to get back in the game. And this recipe seemed like a good place to start.
To say I’m not a fan of rhubarb would be an understatement. I’ve often wondered how hungry someone had to be to first eat rhubarb. And having been poisoned by the leaves, what possessed them to try again? But to my great surprise, I recently found a rhubarb recipe that I liked — my late mother-in-law’s rhubarb pie.
Flush with my success with baking — and enjoying — rhubarb, I thought I would try my hand at Dorie’s recipe for roasted rhubarb. This recipe is quick and easy. I began by slicing fresh rhubarb.
I put the rhubarb in a baking dish, sprinkled it with sugar and orange zest, and tossed it all together.
I covered the pan and roasted the rhubarb until it was tender and the sugar had dissolved into a syrup. I served the rhubarb warm with whipped cream for a weeknight dessert.
The verdict? Well, let’s put it this way: other than Mom Hartzler’s pie, I’m still not a rhubarb fan. Despite all the sugar, the rhubarb was quite sour. And I’m not sure additional sugar would have helped. There just wasn’t enough flavor in this recipe to make up for the underlying bitterness of the rhubarb. My wife, who loves rhubarb pie, didn’t care for it either.
It’s good to be back on the FFwD wagon. And even though this recipe wasn’t a big hit here, we have loved most of what I’ve made from Dorie’s book. And I’m looking forward to making more.