This week's Tuesday with Dorie recipe is Roasted Rhubarb with Bitters. This recipe is what it says on the tin - chopped rhubarb, macerated in sugar, and flavoured with bitters before being roasted in the oven.
The resulting ruby roasted rhubarb is a perfect accompaniment to icecream for dessert, or on porridge for breakfast. It's sweet and it's simple - you can't go wrong.
To see what the others made this week and what they though of it, visit the LYL section of the TWD website.
8 comments:
What a lovely springtime recipe - roasted rhubarb is utterly delicious with custard or ice cream.
I'm going to try this next time I get some rhubarb. I also have a lot of rhubarb offcuts from cake decorating. Do you use Angostura Bitters?
Hi Lorraine, yes, I used Angostura Bitters.
This rhubarb looks delicious -- perfect with ice cream or yogurt!
yes, this is delightful to have on hand to serve with all sorts of things!
I like the idea of serving it with breakfast porridge.
Looks like this was a hit with everyone. Yours stayed in nice pieces.
I think this was a well liked recipe...we liked it with strawberries :)
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