rhubarb

Roasted Rhubarb with Mascarpone, Honey and Wild Mint

Serves 2

I saw the brightly ruby colored rhubarb stalks at a local market and Bozeman and grabbed them because I just couldn’t not. When Ranga and I found the wild mint I knew we had the makings of a perfect dessert. One that was just sweet enough to consider itself dessert but not too sweet and heavy.

Late season rhubarb can get a bit tough so you may want to do a quick poach the rhubarb in a light simple syrup before grilling if you’re not using early season rhubarb.

3 rhubarb stalks, cut into 2 inch pieces
1/2 cup mascarpone
2 tablespoons honey (or more to taste)
1/4 cup wild mint leaves

Set a grill grate about 6 inches above the hot coals.

Grill the rhubarb until deeply charred on the exterior while the interior softens and becomes very tender.

Add the rhubarb to a bowl along with about 1/4 cup mascarpone. Drizzle with as much honey as you see fit then top with gently torn mint leaves.

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