Roasted Rhubarb Confit With Caramel Sauce

Total Time
50mins
Prep 40 mins
Cook 10 mins

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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