This morning I scooped some roasted rhubarb into the boys' back-to-school crêpes, after I made the mistake of letting them "order" breakfast. I skipped the crêpes and just spooned the rhubarb over my plain yogurt. Yum!
- 4 C rhubarb, cut into 1-1/2" pieces
- 1/4 C organic raw turbinado sugar
- 1 T freshly squeezed lemon juice
- 1 T ginger syrup (used honey if you can't find ginger syrup)
Preheat oven to 350 degrees F. Place all of the ingredients together in a mixing bowl. Toss till well-coated. Spread the rhubarb out in a single layer in a baking dish. Roast for 30 to 40 minutes. The rhubarb should be softened, but still hold their shape.
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