Adel’s May Recipe: Roasted Rhubarb

by Adel Aschenbrener and Amy Robinson


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Adel says:
Although most people think of it as a fruit, rhubarb is really the unsung hero of the vegetable world. Right around this time of year you can see it popping up here and there in local farmer’s markets and grocery stores. Typically paired with strawberries or raspberries, the crimson, celery-like stalks are surprisingly versatile and often found baked into pies, cakes and cobblers. This recipe is for a multifaceted compote to eat over pound cake, ice cream, yogurt, or even alongside roasts or seared foie gras. Or try it my new favorite way – pureed and frozen into a tangy popsicle.


Roasted Rhubarb

2 lb. rhubarb, trimmed of all leafy bits (they are poisonous!) and cut into 2-inch lengths
1/4 cup granulated sugar
1/4 cup brown sugar
½ cup red or white wine
1 vanilla bean, split and scraped

optional:
2 teaspoons finely grated orange zest
1/2 teaspoon ground cinnamon or ginger
1 cup strawberries, quartered plus 2 T. granulated sugar

Preheat oven to 350.

Combine all ingredients. Place in a deep baking dish or Dutch oven and bake until rhubarb is tender, approximately 30 minutes, stirring occasionally.