Roasted Rhubarb & Cream
July 5, 2010 at 8:49 pm Jennie 10 comments
It’s much too hot to cook right now. Philadelphia is in the midst of yet another heat wave, this one the worst yet for the summer. So, I thought I’d delve into my aging drafts pile and pull out something I made about a month ago when I could still look at the stove without cringing. Sadly, rhubarb is out of season for most of us now, but you might still find a few stray stalks at the farmers market, or you can just bookmark this preparation to try next spring.
Roasted Rhubarb & Cream is really rather divine. I made it a few times while my rhubarb plants were pumping out the tender red stalks. Each time I tweaked the recipe until I came up with this final version. And it’s not just the taste that had me smitten. Something about pouring that heavy cool cream over the steaming garnet rhubarb with flecks of vanilla bean is, well, very sensual.
Tasty in its own right, eaten with a spoon while it’s still warm, this concoction can also be blended to create a creamy sweet sauce or filling, thinned to the desired consistency with more or less cream. I’ll show you next time how I used it to fill fluffy homemade cream puffs…. oh, what a tantalizing tease!
Roasted Rhubarb & Cream
1 lb. rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
1/3 C.granular sugar, plus more for baking dish
1/2 vanilla bean, halved lengthwise and scraped
1/4 t. cinnamon
Unsalted butter, for baking dish
1/2 C. heavy cream, for serving
Place rhubarb and 1/3 cup sugar in a large bowl. Add the vanilla seeds and scraped pods. Toss to combine and let stand 20 minutes, stirring once.
Preheat oven to 375 F. Butter an 8-inch baking dish and coat with a little sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with a little heavy cream.
(serves 4)
Entry filed under: Recipes, Sweet Treats. Tags: baking, cooking, dessert, food.
1.
Dan Allen | July 6, 2010 at 7:53 pm
Yup, definitely bookmarking your recipe for next year. Rhubarb has always been one of my favorites and this is such a great and simple idea.
2.
steph (whisk/spoon) | July 9, 2010 at 11:45 am
wow–that’s beautiful rhubarb. i will certainly be roasting some next sripng!
3.
chez la mere | July 11, 2010 at 9:32 am
just found your site via cnn. Love it…..you need to put a book proposal in with someone that publishes other blog/books. I love your photo’s – you are very talented. Keep up the great work and here’s to getting published soon.
4.
shayma | July 12, 2010 at 5:46 am
so beautiful-like all your posts.
5.
Steve | July 12, 2010 at 5:01 pm
Your pictures make me want to actually eat rhubarb! Especially those puffs.
6. SNACK TIME: SNACK TIME: Reel-talk ;obster love, Chowda? I barely know her!, Porn your mom won’t yell at you for, Di Bruno’s hits Rock Bottom, WTF rhymes with rhubarb?, rich art to warm your heart :: Meal Ticket :: Food Blog :: Philadelphia Cit | July 14, 2010 at 5:04 pm
[...] – Not sure what to do with that gorgeous rhubarb you grabbed at the farmers market (ahem, me)? Here is a simple, lovely recipe shared by Straight from the Farm for roasted rhubarb and cream. [...]
7.
Diana @ frontyardfoodie | July 24, 2010 at 3:03 pm
Mmmmm, I love rhubarb. I need to plant some this fall so I can enjoy it! This looks incredible.
8.
Homemade Cream Puffs « Straight from the Farm | July 25, 2010 at 8:42 pm
[...] mixture. In the photos here, I used a filling created by mixing soft mascarpone cheese with creamy roated rhubarb. Other ideas include splitting them and filling with ice cream, chicken salad, cold cuts, herb [...]
9.
Jackie Ewing | August 27, 2010 at 10:09 am
Well this sounds delicious! I’m not sure if you have any healthier recipes, but if you do, you should enter them into this contest I know of that’s coming to Philly on September 11-12th..it’s the Aetna Healthy Food Fight. You can go to healthyfoodfight.com for more details, but the deadline for Philly is August 30th. Oh, and throughout the contest, celebrity cooks will be judging (Bobby Flay, Sunny Anderson, Sara Moulton, or Cat Cora). Good luck if you decide to enter and if not, please post some recipes!
10.
Melisa | March 2, 2012 at 2:05 pm
storing them how long can i keep them/ do they have to be in the fridge? covered?