Rhubarb Orange

I’m discovering that rhubarb is a great complement to several fruits. Apart from the classic strawberries, there are raspberries, cherries, and with this recipe, oranges.

The rhubarb is roasted with orange juice and rind, vanilla beans and some raw sugar. The dish is quick to put together and requires virtually no attention while it’s baking. The pieces become tender but retain their shape and the juice thickens to a syrup-like consistency as it cools.

Rather than the suggested crème fraîche, I served it warm with non-fat Greek yogurt. I found the piece size of the rhubarb a little awkward to eat as it was far too large for a dessert spoon - the recipe would have rated 5 stars otherwise.

I’ll have to keep this combination in mind for future projects….the orange would be a wonderful addition to a pie filling or a rhubarb cobbler/crumble.