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| Roasted rhubarb with custard and crumbled vanilla cookies |
Rhubarb is wonderful in pies, cakes and jams, especially when paired with strawberries, apples or ginger, but it also stands well on it's own. Stewed rhubarb is a classic condiment or sauce and is dead simple to make. Simply cook rhubarb and sugar in a saucepan, with a bit of water to cover the bottom of the pan and stirring occasionally, until the rhubarb cooks down. You get pure rhubarb flavour to spoon over ice cream (my grandpa's favourite) or another sweet base.
The problem with stewing is you need to stir it. By the time the rhubarb is cooked, it's lost all body and structure and disintegrates into a soupy, well, stew. Some people think this is good (my grandpa, for one) but it's possible to have all that pure rhubarb flavour and keep some body and texture, too. This is where roasting comes in.
I can't promise that roasting will convert rhubarb haters to fans, but it will certainly bring out the best of this rosy stalk.
Roasted Rhubarb in Wine
Serves 4-6, depending on use
The key to this dish is to not stir the rhubarb after it has started to soften. Stir once after 15 minutes while it's still firm, then leave it alone. The sugar, wine and juices from the rhubarb will cook into a lovely syrup while the rhubarb softens but still holds its shape.
- 1 pound fresh rhubarb, cut in 1 1/4 " pieces
- 1/4 cup white wine (fruity, not oaky)
- 1/4 cup sugar (add 1 to 2 Tbsp more if your wine is dry or if you prefer a sweeter dish)
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| Raw rhubarb with sugar and wine |
Preheat oven to 375°F.
In an un-greased, 8" square glass or ceramic baking dish, mix together rhubarb, wine and sugar. Roast for 15 minutes. Remove from the oven and stir gently but thoroughly to make sure sugar is dissolved. Return pan to oven and roast -- without stirring it again -- until the rhubarb pieces are fork-tender and the edges are starting to caramelize but there is still liquid in the pan, about 30-45 minutes longer depending on the thickness of your stalks.
The wine, sugar and juices will have cooked to a simple syrup which will thicken slightly as it cools.
For best results, let the rhubarb cool undisturbed in the pan. Serve it slightly warm, or let it cool to room temperature then cover and refrigerate until ready to serve it chilled.
In an un-greased, 8" square glass or ceramic baking dish, mix together rhubarb, wine and sugar. Roast for 15 minutes. Remove from the oven and stir gently but thoroughly to make sure sugar is dissolved. Return pan to oven and roast -- without stirring it again -- until the rhubarb pieces are fork-tender and the edges are starting to caramelize but there is still liquid in the pan, about 30-45 minutes longer depending on the thickness of your stalks.
The wine, sugar and juices will have cooked to a simple syrup which will thicken slightly as it cools.
For best results, let the rhubarb cool undisturbed in the pan. Serve it slightly warm, or let it cool to room temperature then cover and refrigerate until ready to serve it chilled.
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| Roasted rhubarb |
Variations:
- Add an empty vanilla bean pod, cardamom pods, ginger root or orange peel in with the rhubarb at the start of cooking.
- Replace the white wine with blush or rosé wine for a pretty pink tone and an extra touch of sweetness.
- Spoon the warm or chilled rhubarb on ice cream, cheese cake, custard, pound cake, or shortcakes. Layer it in a parfait with strawberry yogurt and crumbled meringues.
- Mix it with strawberries and fill a pastry cup or a shortcake biscuit.
- Use it as a condiment (along with caramelized onions) for roast pork or lamb burgers.
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| Rosy rhubarb! Made with more red stalks and blush wine. |
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| Roasted rhubarb and strawberries with pastry and cream |
