This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a super simple one that took advantage of some fresh rhubarb that a friend gave us – gorgeous, thin homegrown young rhubarb that roasted in hardly any time.
I used half orange bitters and half lime bitters and added a touch of lime zest to the finished dish. This would be great on a breakfast yoghurt parfait, ice cream or the upcoming mascarpone mousse we made from Baking Chez Moi later in the month (check back in a couple of weeks!). Make this while you can get rhubarb and freeze it – it would turn compote-y in the freezer but you’ll be glad of it during grey winter months!
Get the recipe for Dorie Greenspan’s Roasted Rhubarb with Bitters on page 335 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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Great idea to make and freeze extra for a winter-time treat.
Right?
Good idea re freezing. Adding this to some ice cream or a panna cotta in January would brighten up those wintry days (for those of us in the Northern hemisphere…)
Indeed!
Thanks for the recommendation to freeze, my husband is devouring this dish and he loves it with ice cream.
You’ll be glad you did in the wintertime!
How nice to have homegrown rhubarb…homegrown anything is always the best!
Isn’t is ! We’re lucky to have friends who share!
Ooh, a breakfast yoghurt parfait – you are giving me ideas! Yum.
That rhubarb looks so, so good! Really like the idea of using bitters with it too. Delicious.