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.
What a lovely springtime recipe - roasted rhubarb is utterly delicious with custard or ice cream.
ReplyDeleteI'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?
ReplyDeleteHi Lorraine, yes, I used Angostura Bitters.
DeleteThis rhubarb looks delicious -- perfect with ice cream or yogurt!
ReplyDeleteyes, this is delightful to have on hand to serve with all sorts of things!
ReplyDeleteI like the idea of serving it with breakfast porridge.
ReplyDeleteLooks like this was a hit with everyone. Yours stayed in nice pieces.
ReplyDeleteI think this was a well liked recipe...we liked it with strawberries :)
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