I was the kind of kid who loved sour candies (and still do), so I like rhubarb straight up, raw - especially early in the season and fresh off the plant. But if you aren't so into sour, or if you've got older, more intense, stringier stalks - or if you just want a crazy-delicious dessert to share with friends - cooking it with a bit of maple does the trick.
(Don't forget that the leaves of rhubarb are poisonous - only use the stalks!)
(Don't forget that the leaves of rhubarb are poisonous - only use the stalks!)
Rhubarb is pretty hard to mess up, no matter how you cook it, but this way is nice. It makes a great topping for ice cream or yogurt, or even a side for roast meats (similar to cranberry sauce).
Preheat oven to 375.
Chop rhubarb into roughly 6-inch pieces.
Toss with maple syrup to coat.
Place on a buttered baking dish.
Bake for 15-20 minutes, or until soft.
You can put the rhubarb and juices into a bowl and mash them up a bit, or leave the large pieces whole, depending on what you plan to do with them.
Enjoy!
Preheat oven to 375.
Chop rhubarb into roughly 6-inch pieces.
Toss with maple syrup to coat.
Place on a buttered baking dish.
Bake for 15-20 minutes, or until soft.
You can put the rhubarb and juices into a bowl and mash them up a bit, or leave the large pieces whole, depending on what you plan to do with them.
Enjoy!
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