The thirty-third recipe I made from Dorie Greenspan's Around My French Table cookbook, was Roasted Rhubarb found on page 397. The FFwD group made this back in rhubarb season but I didn't quite get to it then, so I used frozen rhubarb and it worked out very nicely.
Ingredient list: rhubarb, sugar, orange zest. We love tangy things here at the house, a little zip is always appreciated, so I didn't use the optional honey in the recipe as I didn't think it needed it.
The recipe is very simple, just put it all in a glass pie plate, cover with foil, and roast for 20 minutes, uncover, roast 5 minutes more and you have a wonderful cooked rhubarb ready to eat plain by itself, or maybe with its little friend, ice cream.
Definitely will make this again, I like putting it in the oven to let it cook and not needing to stand over it like on top of the stove. Delicious and tangy.
