I made the Roasted Rhubarb recipe from Dorie Greenspan's cookbook, Around My French Table, and it is super simple but tasted so sophisticated. I put it on ice cream but it would probably be good over angel food or pound cake, too. I cooked the Tomato Curry with Fish recipe from this week's FOODday in the Oregonian and the tartness and citrus of the rhubarb was a bright taste after the curry.
Friday, June 17, 2011
Roasted Rhubarb
I made the Roasted Rhubarb recipe from Dorie Greenspan's cookbook, Around My French Table, and it is super simple but tasted so sophisticated. I put it on ice cream but it would probably be good over angel food or pound cake, too. I cooked the Tomato Curry with Fish recipe from this week's FOODday in the Oregonian and the tartness and citrus of the rhubarb was a bright taste after the curry.
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Welcome aboard!
ReplyDeleteGlad you liked your first selection for cooking along with the group.
Welcome to FFWD. Tricia and I have been with this since last October
ReplyDeleteand we really enjoy it. This week's recipe is really quite simple and
looks so elegant on just about anything. Hubby and I loved it both
warm and chilled. Plan to make this again real soon.
Welcome - FFwD has been a fun adventure for Nana and I (even if I somehow managed to screw up the simplest recipe- roasted rhubarb :) Luckily I always get to see not only Nana's results...but all of the creationgs of the other "Doristas" and I end up learning a ton about the ingredients. I also end up hungry and your lovely shot with the ice cream is a perfect example....:)
ReplyDeleteWelcome to the group! It's a lot of fun. I really loved this recipe, too. I found the sugar syrup intensified overnight and made it even better.
ReplyDelete