Roast Rhubarb

Simple and very good. This is the easiest way to prepare rhubarb (short of eating raw, dipped in sugar). Rhubarb is tossed with sugar and some orange zest, and baked. The rhubarb retains more of its structure than if it were a pie filling, or prepared on the stove top, and its a bit on the tart side (in a good way).

I usually freeze chopped rhubarb, thinking I'll use it in the winter, but it typically looks terrible, and so I throw it out. I'm thinking that freezing batches of this roasted rhubarb might keep better, and it would give me something that could be served in a variety of ways.

The recipe suggests serving with yogurt or on a cake, great ideas, but we put a bit on ice cream (vanilla), and that was good, too.