This is the first time I purchased rhubarb. It's not a staple in the house. I can't even remember the last time I had a rhubarb dessert (I know it paired well with strawberry, that's all I know :)).
This is very easy to prepare. Cut up rhubarb into 1 1/2 inch slices, toss with sugar and lemon. Let sit for 5 minutes until it's a bit juicy. Cover with foil and bake in the oven for 20 minutes until the sugar melted. Take off the foil and continue baking for a few more minutes until the juices are boiling and the rhubarb looks like it's gonna melt - like in the photo above.
I think I get carried away in zesting the lemon. The lemon flavor is very strong and tart! I can't taste the rhubarb (is it supposed to have a taste?). All I taste is lemon. Which is okay I guess but this is supposed to be roasted rhubarb. So I'm a bit disappointed.
I see a re-do in the near future...
If you are reading this and you've read the Cherry Rhubarb Lattice Pie post, you would be confused. Why is Jenn saying that this is the 1st time she bought Rhubarb where clearly she just made the Cherry Rhubarb pie the week before.
Let me explain.
I made this dessert and wrote this post at the end of May, before I made the pie (at that time I hadn't even planned of making the pie).
I need to plan my baking better in the future :).
Rhubarb has a pretty tart taste! That may be where the tartness came from.
ReplyDeleteSounds like you jumped right into the world of rhubarb with both feet. Very nice.
I think Cher is probably right, and what you're tasting that is so tart is the rhubarb. I find rhubarb pairs really nicely with vanilla and almond. You should try my Dad's Aunt's recipe for Rhubarb Platz. It's posted here: http://www.eatsndrinks.ca/2010/04/19/rhubarb-platz/
ReplyDeleteI had a similar "too much lemon? what does rhubarb taste like anyway" experience in my house. All I know is it was not as phenomenal as it should be because folks were raving :) I am definitely going to revisit this one and Nana already promised to make me some herself. If we can ever get our hands on more, that is. Who knew it was such a tough item to find.
ReplyDeletePretty color, to bad I hate them.. never could master the taste and get use to them.
ReplyDeleteGorgeous red rhubarb! I skipped the citrus, as I knew it would take over the rhubarb flavour, which is tart and acidic. Try it plain or with a vanilla bean next time. That rhubarb cherry pie sounds amazing--I've never tried them together.
ReplyDeleteLooks great! I'm wondering whether you are mistaking the rhubarb's tart flavor for extra lemon?
ReplyDeleteI have to say I love rhubarb! I hope you'll give it another try. Rhubarb needs a shocking amount of sugar to combat it's inherently tart flavor, but once you get the right proportion, it is so so good.
ReplyDeleteBy the way, I think it's cool that you wrote about your rhubarb experiment even though it didn't work out the way you planned.
-Erin
Rhubarb is quite tart, but I like the tartness when it's offset with sweetness. I'm also enjoying everything people have been serving this with (though sticking with the standby of vanilla ice cream certainly was enjoyable).
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