SLOW-ROASTED RHUBARB
Steps:
- Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
- Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
- Serve over ice cream or shortbread.
ROASTED RHUBARB, GARLIC, AND ONION BARBEQUE SAUCE
I formulated this to use some of the excessive quantity of rhubarb from the garden, without having to bake yet another pie. It has a very tart, lemony flavor which complements pork particularly well. Should keep for several weeks in the refrigerator.
Provided by Jim Webb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spread rhubarb, onion, and garlic on a baking sheet.
- Roast in the preheated oven until tender, about 15 minutes.
- Transfer roasted rhubarb, onion, and garlic to a blender; puree until very smooth.
- Pour rhubarb puree into a large pot. Stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 137.9 mg, Sugar 5.6 g
ROASTED RHUBARB WITH MASCARPONE
Drop-dead gorgeous on the plate
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthwise, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the wine. Tuck the orange zest and star anise among the spears then sprinkle with sugar.
- Cover tightly with foil and roast for 20 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy.
- Serve the rhubarb on small plates with a spoonful of mascarpone on the side.
Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.18 milligram of sodium
ROASTED RHUBARB
Make and share this Roasted Rhubarb recipe from Food.com.
Provided by Dreamer in Ontario
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a baking pan and spread out evenly.
- Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes).
- Stir, cool slightly, and serve with ice cream or yogurt.
Nutrition Facts : Calories 129.8, Fat 0.3, SaturatedFat 0.1, Sodium 5, Carbohydrate 32.3, Fiber 2.3, Sugar 27.6, Protein 1.2
BAKED MASCARPONE CHEESECAKE WITH STEWED RHUBARB
Wish I owned this yummy recipe but acquired it some time ago from an Australian cooking show. The cheesecake and the rhubarb are a great combination. I have used GLUTEN FREE flour in the base. The Polenta makes a nice change from a cookie base.
Provided by Chrissyo
Categories Cheesecake
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C.
- In a medium bowl combine ½a cup of caster sugar, flour and polenta.
- Pour in melted butter and one egg white, rub together until combined.
- Grease a 24 cm spring form pan lightly and cover base and sides with baking paper.
- Press mixture evenly over base and to the top of the tin at the sides using a lightly floured hand to form a neat crust.
- Place in the freezer for 10 minutes to chill and then bake for 20 minutes or until lightly golden.
- Set aside to cool.
- Reduce oven to 160°C.
- In a large bowl beat the cream- cheese, mascarpone and remaining sugar with electric mixer on low until smooth and well combined.
- Add eggs and egg yolk one at a time continuing to beat on a medium low speed.
- Add cream, vanilla, orange and lemon zests, beating until just combined.
- (Do not over beat or mixture will curdle).
- Pour into cooled shell and bake for 1 hour or until set.
- Remove from the oven and allow to cool completely.
- Chill for at least 2 hours before serving.
- Serve with stewed rhubarb and fresh cream.
Nutrition Facts : Calories 740.5, Fat 46.4, SaturatedFat 27.4, Cholesterol 309.2, Sodium 384.3, Carbohydrate 68.3, Fiber 2.1, Sugar 38.3, Protein 14.7
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