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.


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.