Roasted rhubarb with blueberries

Photography by Angie Norwood Browne

Baked rhubarb with blueberries

rhubarb – 8 ounces

blueberries – 7 ounces

superfine sugar – 2 tablespoon

water – 2 tablespoons

Preheat the oven to 325F. Trim the rhubarb, taking care to discard the leaves. Cut the stalks into short lengths. Put them into an ovenproof china or glass dish, tip in the blueberries, then add the sugar and water. Bake, uncovered, for forty minutes to an hour, until the fruit is soft and the sugar and water have turned to deep pink juice. Serve warm or thoroughly chilled. You can add a vanilla bean and use honey instead of sugar for a different twist.

This is very good over yogurt!

Recipe from Nigel Slater’s cookbook Ripe.

Food Styling by Jean Galton.

 

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About anbphoto

I never thought I'd start a blog because I'm not a writer. I am a Southern Catholic girl, a commercial food Photographer and an avid gardener. I have always wanted to journal my garden; growing food (fruit, herbs and vegetables), photographing ingredients from earth to plate and sharing the recipes I love. Someone suggested that I forget about all the writing and simply share my photographs and recipes. Perfect! My blog is an exploration of home gardening and cooking, so here is a little history of me and how "Stray Cats and Blackberries" came about. Born and raised in Alabama, my love for food lies in Southern cuisine. I learned early on that life is a party revolving around friends and family sharing food and wine. Backyard Summer bbqs, black eyed peas and collard greens on New Year's Day or ham and chocolate on Easter are just a few favorite Southern traditions I love sharing. I became fascinated with gardening when my husband and I bought our first house. I am a mother, a wife and someone who appreciates the little treasures and traditions in life. My garden started as an empty parking lot behind a Mom & Pop grocery store that my husband and I bought and renovated into a photography studio. While my husband put on his carpenter pants I put on my gardening gloves. Thirteen dumpsters at three tons each and nearly three years later I had a plantable space to sew seeds. I have been a food photographer and gardener for over 20 years and love the idea of merging my passions by growing food, photographing my harvest and sharing recipes with you. Enjoy

3 comments

  1. Of all the ways I’ve used rhubarb, I’ve never thought of roasting rhubarb! Must try! It appears to change to a nice darker red color? Will “borrow” some from my mother-in-law soon!

  2. KATHY BARRY HANSEL

    Very pretty …love the color …even though I don’t like rhubarb ( texturally challenging ! )
    Looks like it would be dellish !
    Good job Sweet Pea !

    Sent from my iPad

  3. I’m a huge fan of rhubarb and have some great recipes, but I’ve never roasted it before. Definitely something to try next year I reckon.

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