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Roasted Rhubarb Crepes

Cardamom and Orange Blossom Roasted Rhubarb

A simple way to roast off rhubarb enhanced with the exotic fragrance of cardamom and orange blossom water.  Perfect over ice cream, yogurt, pound cake, even pancakes!

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 16 oz (4-5 stalks) of rhubarb
  • zest from one orange or clementine
  • 1/2 cup freshly squeezed orange juice
  • 1/2-2/3 cup natural cane sugar depending on how sweet you need your rhubarb to be
  • 1/4 tsp (rounded tsp) ground cardamom
  • 1/8 tsp orange blossom water
  • Anise seeds or shredded coconut for garnish

Instructions

  1. Preheat the oven to 375F.
  2. Slice the rhubarb into 2- 2 1/2 inch lengths. If the stalks are thick and wide, you can also slice them lengthwise before cutting the smaller lengths.
  3. Place in a baking dish large enough to hold the rhubarb so that it mostly lays in one layer. A bit if crowding is fine, but you don't want too many layers of rhubarb.

  4. Pour the remaining ingredients except for the anise seed and coconut, and toss to coat. Arrange neatly.

  5. Bake on the centre rack until softened and fragrant. This should take between 10 to 12 minutes.

  6. Let cool a minute or so. If there is extra liquid, you can cook this on the stove top to reduce to a lovely sauce. Just put it in a small pot set over medium high to high heat. Watch it so that it doesn't reduce too much and scorch the pan. Cook down till the desired consistency is reached.

  7. Serve over whatever your heart desires. A sprinkling of anise seeds or grated coconut makes for a lovely texture finish.

Recipe Notes

This also tastes wonderful on it's own served in small dessert bowls with biscotti on the side.