Roasted Rhubarb

<< Roasted Rhubarb is an easy dessert recipe that can be prepared and cooked in less than 30 minutes. Buy rhubarb that is colorful and crisp; avoid stalks that are limp and of course, wilted leaves.

Ingredients:

• 4 cups chopped rhubarb (excluding leaves and roots) (about 1 lb. raw)
• ½ cup sugar
• ¼ cup orange or lemon juice
• 1 tsp. orange or lemon zest
• Optional: 1 tbsp. fresh minced ginger
• Optional: pinch of cinnamon and vanilla

Rinse rhubarb and pat dry with paper towels. Cut rhubarb into small pieces about two inches long. Place in a foil-lined baking pan in a single layer. Spread sugar, juice, zest and ginger (plus cinnamon and vanilla, if desired) over the rhubarb, distributing evenly.

Cover top of pan with foil and bake for 10 minutes. Uncover pan, stir gently and bake for another 10 minutes, uncovered. Remove from oven once rhubarb is soft, retains its shape but not mushy. Stir rhubarb and juices and let cool before serving. Serve alone or topped with yogurt, sour cream or ice cream.

Roasted Rhubarb serves: 4 (feel free to double recipe)

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