When I think of roasted rhubarb, it reminds me of Knott’s Berry Farm chicken dinner. The only time I ever ate rhubarb in a dish growing up was at Knott’s Berry Farm, Dorie has provided us with the French version in Baking Chez Moi.
Since the Angostura bitters were optional I decided to leave them out and I did substitute Chambord for the grenadine. I roasted the rhubarb according to Dorie’s instructions. After the second 10 minutes of roasting my rhubarb completely fell apart, I now had jam. Luckily, Dories says in France the rhubarb compote is cooked until almost a sauce which is what I had. I served my rhubarb with vanilla ice cream and Biscoff cookies. My husband loved it and thought the jam should be turned into homemade vanilla ice cream. Not a bad idea.
This group has definitely expanded my use of rhubarb but my favorite recipe still remains Rhubarb Upside Down Brown Sugar Cake .
5 Comments Add yours
Yum – rhubarb compote with vanilla icecream and cookies sounds delish.
love the color on your compote!!
Your rhubarb is a beautiful colour and it looks so good with the ice cream.
You have such a nice, deep red color! Great job and glad it was a success! I always feel like we should meet up sometime when you talk about local So Cal venues haha! I am local here with you 🙂
Meeting up sounds like a great idea. I think you are in south OC? My sister lives in Tustin so maybe the next time I am down. I live in Venice Beach.