Roasted Rhubarb Confit With Caramel Sauce

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READY IN: 50mins
Recipe by ~~Di~Lo~~

This recipe came from Lucy Waverman and was printed in the Toronto Globe and Mail. It can be a make-ahead dish, just needing warming on the stove or in the microwave before serving. A perfect spring dish served over pound cake or ice cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cut rhubarb into 1" slices.
  3. Butter an oven-proof dish. Toss rhubarb with white sugar and place in baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.
  4. Combine syrup, brown sugar and orange juice in a small pot. Bring to boil over medium heat and simmer for 10 minutes or until mixture thickens.
  5. Remove from heat, cool a little and pour over rhubarb and toss gently to combine. Serve warm in glass dishes with ice cream or over slices of pound cake. Serves 4.

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