Sparks from the Kitchen

Who knew that roasting rhubarb would result in such a fantastic flavor? I certainly didn’t.  It was tart. It was sweet. It was perfect. It was  a low fat dessert that is ready in 30 minutes that you can feel good about. And it couldn’t be easier.

When I saw a package of rhubarb in my store last week this recipe immediately came to mind. I knew it had ice cream with it but I wanted something more waist line friendly so I bought some of those new little 100 calorie frozen greek yogurt containers to go with it.

Roasted Rhubarb with Vanilla Frozen Yogurt and Meyer Lemon Sugar

Ingredients:

• 20 ozs fresh rhubarb
• 2 ozs super-fine sugar

For topping:

• Frozen yogurt, gelato or ice cream
• Meyer lemon sugar (recipe here )

Instructions:

1. Pre-heat oven to 400. Wash rhubarb, dry and cut off ends. Cut stalks into halves the long way.
2. Put the rhubarb in a shallow baking dish large enough to hold it all in one layer.  Add the sugar, toss together, then shuffle the rhubarb so it’s in a single layer.
3. Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 minutes until soft. Test softness with the back of a fork.
4. Carefully move the stalks to a plate with a long spatula so that they keep their shape. Top with a dollop of frozen yogurt, a bit of the liquid from the pan and, if you have it, some of this meyer lemon sugar.

Here it is finished cooking. Notice the yummy sugary tarty liquid in the bottom of the pan. YUM!

Note: super-fine sugar is NOT confectioners sugar. To make your own put the required amount of sugar into a food processor and process until very fine, but not powder.

Adapted from recipe at bbcgoodfood.com