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Fresh rhubarb is roasted in vanilla sugar and fresh lemon juice. Spread it on biscuits, toast, or anything your heart desires!
In a medium-sized baking sheet, add in the cut rhubarb. Toss it with the vanilla sugar, a couple pinches of kosher salt and let sit for 10 minutes so the juice and extract.
Squeeze in the lemon juice, toss and place in a preheated 350ºF oven and roast for 25-30 minutes. Remove and let cool.
Peel the fresh ginger and place it in a garlic press. Squeeze gently over a clean bowl to catch the juices. Pour the ginger juice, about 1/2 to 3/4 teaspoons, through a mesh strainer to catch any ginger solids and discard. Stir and break up any large pieces of rhubarb.
Serve as is over angel food cake or cheesecake. Or blend until slightly smooth and chunky for more of an apple-butter consistency.
Note: The vanilla sugar can be substituted with 3/4 cup of sugar along with either half a vanilla bean scraped or 1/2 teaspoon of vanilla bean paste.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!