So baking gets me kind of down, at times, that much has been established. Well, scones get me down. And while I’ll not be jumping to try any recipes that require prolonged baking time and rising all at once, I’ll happily throw things in the oven, carelessly, recklessly even, and collect them when the timer goes off. Oven-throwing is the new baking, in case you didn’t know, or in case someone told you it meant the casual throwing of ovens. And that’s exactly what I did last week, with rhubarb. Now doesn’t that sound much better (and much more foolproof) than scones?
This is so easy it doesn’t even require a recipe. All you have to do is cut up trimmed and washed stalks of rhubarb into 2 or 3 inch-long pieces, toss with enough sugar to coat, and throw them in a 400 degree oven for 20 minutes or so. Note: you must throw, or toss gently if the throwing prospect worries you – it is the throwing that lets baking know we really don’t care a lick about it, that we’re unafraid.
Try this the next chance you get: the roasted rhubarb’s tart-sweetness goes really nicely with yogurt (especially greek), and made for bang-up oatmeal the next morning.