Ingredients
- 1 pound fresh rhubarb, chopped
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 2 cups heavy cream
- 1/4 cup confectioner's sugar
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread the chopped rhubarb onto a baking sheet. Sprinkle with the sugar, cinnamon, and lemon zest. Stir to combine.
- Bake for 20 minutes, or until the rhubarb is soft and starting to caramelize.
- Remove from the oven and let cool.
- In a medium bowl, whip the cream and confectioner's sugar until soft peaks form. Set aside.
- Fold the rhubarb mixture into the whipped cream. Divide into individual bowls or glasses and serve.
Interesting Facts
- Rhubarb is a perennial vegetable that is related to buckwheat.
- Rhubarb has been cultivated in England since the 16th century.
- Rhubarb is a good source of vitamin C and dietary fiber.
