Roasted Rhubarb And Cherry Gimlet Recipes
ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 45m
Yield Makes about 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
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- In a small pot on the stove over medium heat, combine together the chopped rhubarb, sugar and water. Bring the mixture to a boil, then reduce to a simmer for 15 minutes. After 15 minutes, turn the heat off and allow it to cool for 5 minutes, before straining the liquid out of the pot and into a heat-safe container. Set aside to cool.
- cocktail. In a cocktail shaker, add the gin, simple syrup and lime juice, followed by a few cubes of ice. Close the shaker and shake vigorously for about 30 seconds. Pour the mixture into 2 cocktail glasses, then top off with a slice of lime or rhubarb curl. Serve immediately!
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