Roasted Rhubarb

I bought Dorie Greenspan's "Around my French Table" cookbook last year, hoping to participate with the French Friday's With Dorie blogging group.  Yeah, another fantasy bites it.  Fortunately, today, I actually made my first recipe using the cookbook, which was for Roasted Rhubarb.  You see, Dad is coming over in an hour for his Father's Day Dinner, all of which he's providing himself - ribs, beans, beer - except corn on the cob (oh wait, he's bringing 2 out of the 3 ears that we're cooking too).

Last week, I braved the crazy wilderness of the neighbor's super-steep back yard to make it to the back of Dad's garage where more sticker bushes and tall grass were required to claw through.  I made my way to rhubarb plants mom must have planted over 20 years ago, which unfortunately were covered in blackberry vines.  I cut away the blackberries with only minor trauma to my hands and forearms to find a few rhubarb stalks still surviving.  It is these salvaged stalks I now used for the Roasted Rhubarb.

All you do is take 1 lb of rhubarb, cut it into 1 to 1-1/2 inch chunks, put some lemon zest on it, and sprinkle with sugar before roasting at 400 degrees covered until the sugar dissolves and then a few more minutes uncovered.  Sorry, no pics of this one.

I just called Dad to tell him to bring some ice cream for us to serve the Roasted Rhubarb over like a compote so I guess he's bringing desert too.