Roasted rhubarb recipe

gallon-sized freezer bags with the fruit for future use. I love coming up with new recipes, and once added some of the frozen cubes to a smoothie. Unfortunately, I’m here to tell you it was a terrible idea.

As I continue with my rhubarb recipe quest, I have come up with a delicious (and now favorite) way to prepare it: roasted with red onions and sweet vegetables, like yams or beets, that complement the tart rhubarb. Ginger is also an excellent addition. I’ve learned the rhubarb cooks (or it’s mush) in less than half the time of the other ingredients, so I add it toward the end. Lucky for those who don’t have a patch, you can head to our Farmers’ Market to find some bright, crispy, tart stalks. Stock up and start cooking.

This dish is a wonderful balance between sweet and tart caramelized vegetables. It’s a delicious accompaniment to grilled meats or perfect piled on a bed of arugula. You can substitute golden beets for the yams. Serves 4.

INGREDIENTS: DIRECTIONS:

•1 teaspoon kosher salt

•¼ teaspoon freshly ground black pepper

•1 large red onion, cut into ½-inch wedges

•1 large yam (about ¾ pound), peeled and cut into 1-inch cubes

•3 tbs olive oil

•2 tsp fresh ginger, peeled and minced

•8-10 young rhubarb stalks, rinsed and cut into ½-inch pieces (about 2 cups)

•⅓ cup of brown sugar

Heat oven to 425 degrees Fahrenheit and line sheet pan with parchment paper.

Place prepared onions and sweet potatoes in large bowl. Add olive oil and toss vegetables to coat.

Reserve bowl and remainder of oil.

Place vegetables on the prepared sheet pan, in a single layer, and lightly season with salt and pepper, Roast for 15 minutes.

While the onions and yam are in the oven, place rhubarb and ginger in the bowl and toss until rhubarb and ginger are coated with residual oil. Add the ⅓ cup of brown sugar, and toss to coat rhubarb.

Remove pan from oven, turn heat down to 375 F, and carefully spoon rhubarb onto the hot pan around the onions and yam. Continue roasting until tender and caramelized, about 10-15 minutes longer. Watch carefully so sugar does not burn. Remove pan from oven and let sit about 10 minutes. The liquids from rhubarb will thicken.