I was gifted a bunch of rhubarb from a friend, things are busy at work these days so I'm keeping my cooking projects pretty simple.
I remembered this method for preparing rhubarb from my days working at the Pearl Eatery. We would simply cut the rhubarb into batons, sprinkle them with sugar, and bake in the oven. The result is rhubarb that is still tart, with pretty pink juice pooled all around. We would top our sweet lemon custard pots with this rhubarb, streusel, and whipped cream. I baked the rhubarb at 350 F for about 15 minutes. They were completely softened. I remember at the restaurant they still had a bit of integrity so maybe I would leave them a bit thicker or bake them for less time to see how that turns out....but I was perfectly happy with these results too. I made my favourite oatmeal protein pancakes, topped them with this rhubarb, maple syrup & some strawberry mint that I have growing in my window. The rhubarb was quite pucker-y, more sugar would have sweetened it up, but I don`t want that because add in the maple and you get sweet and sour which is lovely. I didn't measure the sugar...I just kinda generously covered the sticks with a big scoop.
This is barely a recipe but I definitely wanted to share this simple method in case anyone has an abundance of rhubarb and doesn't feel like making pie. Use the baked rhubarb to garnish a dessert, ice cream or your fav pancakes. (I'll link my oatmeal protein ones below)
Hey! I'm Trisha