Finding rhubarb in stores means we can start enjoying Spring and Summer recipes. We look forward to cooking with this tart, ruby hued vegetable and think of many ways to use it, from pies and pastries to jams and spreads.
We love making this compote of sorts, then spooning it over ice cream for an easy and colourful dessert. If we cut the rhubarb stalks into larger pieces, once it’s cooked it remains large, but if you prefer a more jam-like texture, go ahead and cut your rhubarb into ½” pieces – as it cooks, it will break down into the more familiar pureed consistency. Roasting intensifies its flavour, and the fresh ginger, orange juice and maple syrup give it a wonderfully complex taste and aroma. If there is anything left, refrigerate or freeze leftovers.
Directions
- Place rhubarb, ginger, orange juice, sugar and maple syrup in a medium baking dish and mix to combine.
- Bake at 375°F, tossing every 10 minutes, until rhubarb is tender and juices are thick, 25–30 minutes. Let cool to room temperature.
- Serve over ice cream, garnished with mint leaves.
Ingredients
- 450 g rhubarb sliced into 2 inch pieces (about 4 cups)
- 2 Tbsp ginger peeled, thinly sliced
- 1/4 cup Farm Boy™ Organic Orange Juice
- 1/2 cup sugar
- 1/3 cup Farm Boy™ Amber Maple Syrup (250 ml)
- Farm Boy™ Vanilla Ice Cream (1.5 L)
- mint leaves for garnish
