Recipe Roasted Rhubarb

Yield: About 2 cups rhubarb and 1/3 cup syrup

Add to morning yogurt, ice cream, shortcake, or use the syrup to make refreshing summer drinks.

INGRÉDIENTS

• 1 lb rhubarb, cleaned and cut into chunks
• 1/2 cup sugar
• 1/4 cup water (or orange juice)

PRÉPARATION

1. Preheat oven to 350°F and position rack in center.
2. In a baking dish, combine rhubarb, sugar, and water.
3. Bake for 40 to 45 minutes so the rhubarb be very tender.

Rhubarb can be kept for 3 to 4 days in the refrigerator. The syrup can be kept for 2 weeks in the refrigerator.