Oh, spring and summer’s seasonal fruits. They are so exciting and delicious!
Take rhubarb for example, whenever it shows its raspberry and green colored stalks, you’ve got to jump on it.
Although I love a good rhubarb cake (recipe to come next week) or crisp, sometimes you just need something you can whip together quickly and easily.
Roasted rhubarb (cooked with a little honey and orange juice) is a fabulous topping for ice cream, cake, yogurt or really anything. It only takes a little chopping and a bit of waiting, and a healthy dessert is ready.
Here’s how you make it (for 2):
- Chop up a stalk of rhubarb into 1/2″ or so pieces.
- Mix the rhubarb pieces with a few tbs. of honey and a splash of orange juice. Bake at 400 degrees for 15-20 minutes until softened. Let cool and enjoy!