Roasted Rhubarb Confit With Caramel Sauce |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
4 cups rhubarb |
1/4 cup white sugar |
1/4 cup corn syrup |
1/4 cup brown sugar |
1/4 cup blood orange juice |
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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