This week's French Fridays with Dorie is like the inside of a perfect pie without the crust. Roasted rhubarb is a good way to get the joy of summery fruits without any of the effort required to make a crust. I usually pair strawberries with rhubarb like I did in this crisp but here, the added flavor of lemon and sweetness of the sugar makes the strawberries superfluous. I will definitely make this one again whenever I see rhubarb at the market.
2 comments:
What a lovely glass you served the rhubarb in! I loved this. Can't wait to make it again. I still have more rhubarb left in the garden.
And it's so pretty! (Okay I used that comment on the strawberry dish as well, and I stand by both!) Got anything over there to jumpstart me back into this? Think hard.
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