Roasted Rhubarb
- 7½ cups (750 grams) rhubarb
- 6 tablespoons (72 grams) caster sugar
- 12 cardamom pods (crushed in a mortar and pestle)
- Zest and juice of 1 orange
- Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
- Cut rhubarb, and place in a single layer on prepared pan. Sprinkle with sugar, and add remaining ingredients. Cover with foil.
- Roast for 10 to 20 minutes. Uncover and roast until rhubarb retains its shape but is almost jammy, about 10 minutes more.
Recipe by Bake from Scratch at https://bakefromscratch.com/claire-ptaks-cardamom-rhubarb-shortcakes/
3.5.3226