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 (Main) |
| 1 tsp | Rosewater (Main) |
| 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 |
AdvertisementAdvertise with NZME.
Directions
- 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.
- To serve, smear a tablespoon of yoghurt or labne on to each serving plate, or all of it on to one large plate.
- Arrange the roasted rhubarb and the fresh fruit all over the plate and sprinkle over the pistachios.
- Optional extras: use crushed pieces of meringue, edible flower petals, freeze-dried fruit of your choice.
