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FFwD: Roasted Rhubarb

Roasted Rhubarb

Oh, hello Friday! It’s time for another French Fridays with Dorie. This week it’s Roasted Rhubarb. Super simple, but very delicious. We had ours on the side of a lemon curd tart (previous blog post).

Notes:

1. I used a California lemon for my lemon zest!
2. I added some thyme leaves to the rhubarb because…um, why not!?
3. It was very good. Maybe next time we’ll have it warm from the oven over ice cream.
4. I am really enjoying The Book of Mormon cast recording.

See everyone’s posts here. And okay, picture time!

Roasted Rhubarb
Chopped rhubarb and lemon zest.

Roasted Rhubarb
Tossed with sugar and thyme leaves.

Roasted Rhubarb
After initial baking, foiled removed.

Roasted Rhubarb
On the side of lemon curd tart. Wonderful!

9 comments to FFwD: Roasted Rhubarb

  • I am loving all the different ways everyone paired their rhubarb! Lemon curd tart? You put two of my favorite foods together – rhubarb + lemon. Very nice.

  • Liz

    Oh, what a fabulous pairing with your lemon tart. Looks DELISH!

  • Mine flopped but I could still tell that the lemon curd tart is a smashing combo. Your photos look just delish and they are confirming to me that I have to buy only “red” rhubarb. Mine was a bit too green and Nana was surprised when she saw it. She is currently on the hunt to get us more rhubarb but it is turning into quite the elusive ingredient. Figures :)

  • Oh my what a wonderful combination! I can’t decide if I like the tart or the rhubarb best. I’ll make both and then I won’t have to decide. Yummy.

  • Your lemon curd tart looks fantastic. And the rhubarb was quite good, wasn’t it? Lovely combination.

  • Love the pic with the sugar and lemon sprinkled over the rhubarb!
    And your lemon curd tart looks fab!

  • Great photos. The lemon tart looks yummy. Nice pair of the two.

  • The rhubarb against the tart looks amazing. Adding thyme was a great idea – I stayed traditional and added a pinch of cinnamon. I see the link to the lemon curd tart below. I suspect it’s going to get on my to bake list.

  • mlb

    Thanks everyone! This week’s recipe was definitely a keeper! :)