Tuesdays with Dorie BCM: Roasted Rhubarb with Bitters

July 9, 2019 at 12:01 am | Posted in BCM, jams & preserves, other sweet, sweet things, tuesdays with dorie | 3 Comments
Tags: fruit

This is actually the third year in a row that I’ve made this Roasted Rhubarb with Bitters recipe. If you love rhubarb like I love rhubarb, then you’ll appreciate having it in the fridge to top yogurt, ice cream, plain cake, etc. And it’s hot pink– the best food color. Prettiness counts cuz we eat with our eyes first. Taste counts, too, of course, and this has that balance I like with rhubarb…sweet enough to enjoy it, but not enough to kill its natural tartness. A few dashes of bitters from the bar cart give it a barley there something else that has me plotting to use the syrup to make a beautiful pink cocktail when I’m done with the fruit (or err…vegetable).

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.

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It is very pretty, and versatile. I’ve made it several times also.

Comment by Zosia— July 9, 2019 #

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My husband is really loving this dish, with ice cream of course. I just need to figure out how to keep it in pieces.

Comment by Diane Zwang— July 10, 2019 #

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I am not sure how you can pull of such an artsy picture of plain pieces of rhubarb, but you did :). I thought the bitters and grenadine tasted good with it…especially paired with our strawberries.

Comment by isthisakeeper— July 10, 2019 #

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