- Set oven to 375 F.
- Slice the rhubarb into about 1" pieces. Toss with everything.
- Spread on a baking sheet and roast for about 10-15 minutes, until it is soft but not mushy.
This is really a fantastic go-to for when you want that tart rhubarb taste but have no time to make a whole rhubarb pie. Of course, then the challenge becomes what to pair the roasted rhubarb with - I tried to use a plainer recipe such as the magic custard cake, but the rhubarb taste is so strong that it frankly overpowered the cake. So, just be aware that while delicious, the roasted rhubarb needs a strong partner!
Hummus, I'm beginning to think in my vast inexperience, seems to be rather like stone soup - you pretty much put whatever you want into a chickpea paste base "to taste" (there's probably hordes waiting in the wings to burn me for that comment). But after visiting half a dozen pages on the merits of texture vs silkiness, Greek tahini vs Arabic tahini, whether olive oil belongs in the hummus before or after, etc I'm pretty much just tossing whatever is nearby in until I'm willing to lick the spoon (or my finger) clean.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down, and I avoid anything that uses corn syrup like the plague.