Roasted rhubarb with bitters from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 335) by Dorie Greenspan

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Notes about this recipe

  • Cathyschuh on July 05, 2022

    the simple is sometimes the best. Diabetic so I used sugar substitute and it is lovely.

  • Zosia on May 23, 2016

    Delicious variation of a simple recipe. The bitters flavour wasn't as strong as its fragrance but it added complexity and complemented the rhubarb beautifully. I added some (optional) lemon juice to cut the sweetness and brighten the flavours. It made a lovely spring dessert served as suggested with the plain almond cake (which I made with 50g less sugar this time).

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