FFWD – Roasted Rhubarb Sauce

Having missed the past two weeks of “French Friday’s With Dorie” I knew I’d have to push myself to get back on track and not miss a third week.  So I did, and I am glad.


I’ve never made or eaten rhubarb before although I’ve heard lots of people rave about it in pies and desserts.  When this recipe came along (page 397 of Around My French Table) I was anxious to give it a try.  If you’ve been here before, you know how much I love the roasting of all things food.  This recipe calls for roasting rhubarb.  Count me in!

So easy too. Pop the rhubarb, sugar and orange zest in the oven to roast and soften (wow, does it ever soften).  When it comes out, add some honey if desired (I desired). 

OK, now what do I do with this oddly textured mix?  The flavor is sweet and tart (one of my favorite combinations) but it doesn’t look all that appetizing and how in the world will I photograph this mess stringy concoction?  I put my thinking cap on and decided to add a touch of vanilla and blend it to form a sauce and pour it over ice cream as one of Dories possible suggestions.  Bingo!

The end result was as pretty as it was tasty.   I can now boast to being a fan of rhubarb too.  I’ll look forward to working with this tasty and unusual ingredient again.  Maybe I’ll even add it into my garden next year.  It’s a winner!

Speaking of winners, congratulations to Dorie Greenspan on another award winning cookbook!!!  I can’t wait for your next one 🙂

Until we eat again,

14 Comments

  1. Love the vivid burst of colors! I had this over ice cream too, so delicious.

  2. That is really pretty! Love the pop that the sprig of mint added.

  3. Beautiful! So glad you enjoyed this 🙂

  4. I like your presentation, in the sugar-coated rim martini glass. Cheers! I ate my sauce with yogurt, there was only chocolate ice cream in the freezer and that just wasn't going to go. I'll have to pick up some vanilla.

  5. You've served up a beautiful martini glass of rhubarb, the creaminess from the ice cream looks just luscious, great job 😉

  6. It was my first experience with rhubarb as well! I like how you served yours in a sugar rimmed glass. Such a nice touch!

  7. How amazing was that presentation – kudos indeed !!! So glad to see you back and making this one. I have to try again and seeing your gorgeous red results leads me to think I have to make sure I don't end up with "green" rhubarb next time. Nana is looking for more already but it is really hard to find. Who knew ? Great post !!

  8. What a beautiful way to serve it, Renee!

  9. So glad you loved it! You are right, it is not the most photogenic of ingredients, but the taste makes up for it. I made tarts, but now I want some ice cream!

  10. Although I'm not a fan of rhubarb one can deny how wonderful you have made it look and your photographs of your dish make it all the more appetizing.

  11. Well you did a great job on this one. I made a compote (not a Dorie recipe) that I loved but the rhubarb was completely disintegrated with the sugar and other fruits which made it palatable. The other rhubarb that I roasted I was not a fan of – the flavour, yes, but the texture, no. Sigh!

  12. You are right, the final product isn't the prettiest! But gee you managed to make it look fantastic!

  13. What lovely presentation! Vanilla is a great addition to this recipe, especially with ice cream…