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Home > Recipes > Rosewater roasted rhubarb

Rosewater roasted rhubarb
( SERVES 4 )

Delaney Mes

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Rosewater roasted rhubarb

Photo by Michael Craig

No ratings yet

On a trip to Italy we teamed roasted peaches with crumbled amaretto biscuits and some dark chocolate for dessert. Here, I have roasted the rhubarb, which seems to be flourishing in the garden at present, with that gorgeously Mediterranean fragrance of rosewater. Be sure to use rosewater sparingly — too much and it will taste like perfume — and have a bit of fun plating all the textures on top, using nuts, other fruit and a few petals if you have them. 

Roasted rhubarb

2 stalks Rhubarb, cut into 3-4 stems
1 tsp Rosewater
2 Tbsp Caster sugar

To serve

5 Tbsp Greek yoghurt, thick natural yoghurt or labneh
1 punnet Strawberries, full removed and cut into slices
1 punnet Raspberries
2 Tbsp Pistachios, roughly chopped

Directions

  1. Place the rhubarb on a roasting tray, and sprinkle with the rosewater and sugar. Roast at 180C for about 25 minutes. The rhubarb will be soft but should retain its shape.
  2. To serve, smear a tablespoon of yoghurt or labne on to each serving plate, or all of it on to one large plate.
  3. Arrange the roasted rhubarb and the fresh fruit all over the plate and sprinkle over the pistachios.
  4. Optional extras: use crushed pieces of meringue, edible flower petals, freeze-dried fruit of your choice.
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http://www.bite.co.nz/recipe/13572/Rosewater-roasted-rhubarb/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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