Roasted Rhubarb with Homemade Black Walnut & Vanilla Ice Cream

I’m an Iowa farm girl so I know a thing or two about rhubarb. The French have not cornered the market on this fruit.  In the Midwest we called it Pie Plant. It often grew in residential alleys. When I moved to Colorado in 1988, I took some rhubarb roots with me and loved watching the stalks pop-up, after the last snow, in the late-Spring.

My Mother made the most sublime Rhubarb Meringue Pie. Her sauce was to-die-for and we loved it on, over and under everything!  I miss you, Mom.

But, roasted rhubarb. I was a skeptic.  Why do I doubt Dorie?  The result was delicious.  We ate it for breakfast, lunch, and finalized our Roasted Rhubarb Experience by pouring it over our homemade black walnut vanilla ice cream.

Another Dorie-success story.

Roasted Rhubarb Sauce