Monday, 21 May 2012

Broiled Rhubarb

In terms of flavour, this produces results very much like basic stewed rhubarb; the advantage is that it holds together much better. This means it can be used in a more decorative fashion than stewed rhubarb. Here it is, across a simple vanilla pudding. Vanilla ice cream or custard would be just as good. French toast, waffles, or pancakes? For sure.

Allow 1 or 2 stalks per person
20 minutes - 10 minutes prep time


butter
1 or 2 stalks of rhubarb per serving
1 teaspoon sugar

Cut a piece of parchment paper large enough to hold the rhubarb in a single layer and put it on a baking sheet. Butter the parchment paper fairly generously. Preheat the broiler.

Wash the rhubarb, and trim it, and cut it into pieces of whatever size you would like. Lay them on the buttered parchment, closely together (touching, en masse) but in a single layer. Sprinkle with the sugar. 

Broil the rhubarb for 5 to 8 minutes, until it is tender and the sugar has melted, perhaps caramelizing a bit in spots.

That's it; serve warm or cold.




Last year at this time I made Chicken & Asparagus Salad with Lemon, Chive & Mustard Dressing.

1 comment:

Susan said...

Yum, I made another of your rhubarb suggestions, but had no sherry so used some strawberry liquor and not enough rhubarb and added some strawberries and cut the sugar to less then half. Double yum. Thanks for the suggestions!