Roasted Rhubarb

I wanted to include a recipe for rhubarb in the book—something that was easy to put together, allowing you to quickly use up any stalks that you might have purchased during a trip to the market or store. This one works well as a topping for ice cream (pictured), whipped cream, pancakes, vanilla cake, or scones and is also lovely in a trifle. It takes minutes to prepare, is pretty much foolproof, and is a wonderful way to use rhubarb!