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baked rhubarb

As a youngster, practically everyone I knew had a rhubarb patch in their back yard.  I was always fascinated with its thick pinkish red stalks and big, elephant-like leaves.  It was a perfect spot to play hide-and-go-seek as I would crouch down under the 3-foot stems and spy on my siblings.  When I was younger, I thought rhubarb was only eaten in our neck of the woods but my husband, who’s from England, said his mom and grandmother had a patch in their back garden, too. Rhubarb is a vegetable but everyone views it as a fruit.  Stewing rhubarb is an easy way to enjoy this veggie but sometimes it gets too mushy or soup-like.  Baked rhubarb is an easy fix.

Baked rhubarb, in my opinion, is easier to make and the stalks tend to hold their shape.  This recipe can be enjoyed as is or use in a sorbet.  An equally delightful way is using toasted sourdough bread with fresh ricotta topped with baked rhubarb and drizzle with some of the juice from the rhubarb…YUM!  Or, how about a dollop or two of the rhubarb on greek yogurt and finish off with a drizzle of honey or maple syrup.

1 lb. fresh rhubarb washed and cut into even chunks
3/4 cup brown sugar (more if you like it sweeter)
juice and zest of 1 orange
2 tablespoons Cointreau (optional)
blue cheese, crumbled

rhubarbPreheat oven to 350f (180c). In a 9-by-13-inch baking dish lay out rhubarb.  Pour juice and Cointreau over and scatter with brown sugar and orange zest.  Cover with tin foil and bake 45 minutes.  Check 30-minutes later to see if rhubarb is tender.  Remove from oven.  Cool slightly before adding blue cheese.

baked rhubarbThe Culinary Chase’s Note:  Choose rhubarb stalks that are roughly the same size for even cooking.  Enjoy!

baked rhubarb
 
Author:
Recipe type: dessert

Ingredients
  • 1 lb. fresh rhubarb washed and cut into even chunks
  • ¾ cup brown sugar (more if you like it sweeter)
  • juice and zest of 1 orange
  • 2 tablespoons Cointreau (optional)
  • blue cheese, crumbled

Instructions
  1. Preheat oven to 350f (180c). In a 9-by-13-inch baking dish lay out rhubarb. Pour juice and Cointreau over and scatter with brown sugar and orange zest. Cover with tin foil and bake 45 minutes. Check 30-minutes later to see if rhubarb is tender. Remove from oven. Cool slightly before adding blue cheese.

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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