Tuesday, July 9, 2019

Roasted Rhubarb with Bitters - Tuesdays with Dorie

This was a delicious variation of a simple recipe for rhubarb roasted with sugar. The Angostura bitters's flavour wasn't as strong as its fragrance but it added complexity and complemented the rhubarb beautifully.
It made a lovely dessert served as suggested with almond cake. 

Recipes for the roasted rhubarb and plain almond cake are from Dorie Greenspan's book, Baking Chez Moi. Visit the TWD blogroll here.

2 comments:

Diane Zwang said...

The cake looks like a great pairing. I wish my rhubarb would have stayed in pieces like yours, beautiful.

Isthisakeeper said...

I love how your cake is absorbing the liquid! I enjoyed the smell of the bitters ...that was new to me.