Roasted Rhubarb with Ginger

Yield: 2 cups (500ml)

4 sticks of rhubarb, cut into 4 cm (1 ½ inch) pieces

3 pieces of stem ginger

3 tablespoons of ginger syrup

To serve:

500 ml (2 cups) vanilla ice cream

Preheat oven to 350°F. Spread a large piece of aluminium foil on the counter and spoon chopped rhubarb, ginger pieces and syrup in the centre. Fold foil together to make an airtight package and place directly in on a rack in the centre of the oven. Roast for 20 minutes, or until rhubarb is cooked through. Set aside to cool slightly.

Kitchen notes:

-stem ginger, also known as preserved ginger, is ginger that has been peeled and preserved in sugar syrup. The ginger syrup called for in the recipe above is the syrup from the jar that the ginger is preserved in. Look for jars of stem ginger in specialty shops. It’s also delicious used in baking. If not available, substitute fresh ginger for stem ginger (about 2-3 tablespoons roughly chopped) and runny honey for ginger syrup.

-roasted rhubarb can be spooned over a number of things: try it over yogurt, frozen yogurt, custard, rice pudding, warm pound or angel food cake or even over crunchy granola with yogurt at breakfast.