I’m probably going to be banned from the food blogging world for saying this but I am not a fan of rhubarb. My earliest memory of it is “stewed” in ice-cream at my nana’s house and I found it tart and unpalatable, mostly for its mushy texture. Over the past few weeks, I have seen many a blogger
going on waxing lyrical about their love for what I still think looks like red celery and I have scratched my head. I mean, perhaps I have never had rhubarb properly prepared, this is entirely possible – my memories of it are so unpleasant that I have never seen fit to try to cook with it myself, despite all the pretty photos and flowery prose I see in the blogosphere. So when I saw Roasted Rhubarb (p. 397) listed as this week’s French Fridays with Dorie recipe, I was not over the moon, to put it mildly. However…
My friend Melissa whose blog reads exactly the way she speaks – down to earth and approachable – wrote a post about a rhubarb and berry compote just last week. Just as I had procured the
red celery rhubarb for the Dorie recipe. And Melissa made it look so inviting, so deliciously fruity and flavourful, especially when swirled into tangy natural yoghurt, that I figured I might have to try this compote for myself. You know, to ease my way into the world of the red celery.
I have very fond memories of fruit compote from when I lived in Belgium. My host families’ breakfast that always included some kind of fruit compote that we would mix into plain yoghurt. A real “fruit on the bottom” yoghurt. Except that it was on top. Never mind your (artificially) flavoured yoghurts – this, my friends, is the real deal. Melissa’s compote took less that 30 minutes from start to finish and, I was pleased to discover, did not taste anything like red celery. Delicious in yoghurt or, I suspect, on a fresh piece of baguette or a croissant. You can find her recipe here.
So I mustered up my courage and followed Dorie’s directions to roast the remainder of my rhubarb. I added way more zest (I used both lemon and orange) than the recipe called for and also added mint to the final dish. And to my surprise, I quite enjoyed the taste. Plus, it’s pretty…
Edited to add: I wish I had seen Stellas’ post on rhubarb a week ago. Some wonderful (and different) ideas!
Want to join French Fridays with Dorie? Join here.
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.