Hello again!  I know I’ve been away from the blog for a while.  I’d apologize but anyone who has suffered through Cape Breton internet will understand…it’s damn near impossible!

We’ve been back for about a week, but for a few weeks in August Aaron, Mairead and I spent our vacation back home in Cape Breton.  There is nothing better than summer on the east coast!  It doesn’t matter how much time you set aside, with so much going on and so many people to see it’s just never enough.  One thing is for certain though, the bulk of our trips home are spent lounging on the beach day after day with lots of family around.  I can’t think of a nicer way to have spent the summer.

Mairead was spoiled rotten (as per usual), who am I kidding, so was I.  One downfall this trip was I came down with the most brutal cold I have ever had that had me down for the count for a while.  Seriously, who gets a cold in the summer?  No worries though, with sweet cousins and my awesome Mom and sister to run interference I was able to sleep it away on the beach.  Nothing could keep me away!

I was really hoping to make a lot more food for my family while I was home, but because I was feeling so rotten that didn’t get to happen.  I made a rhubarb custard pie for my sister and her boyfriend and I was so stuffed up I couldn’t even taste it.  Of course, they said it was good, but who really knows for sure?! 😉

Rhubarb desserts are by far one of my favorite treats.  And did you know it’s actually a vegetable and not a fruit? Crazy, I know.  Because summer is soon coming to an end I wanted to share this recipe before rhubarb is gone for the season.  I came across the recipe for this ice cream topping a few years ago and I hate to admit that I wasn’t expecting a lot, but I was pleasantly surprised.  I’ve served it to guests a few times as a light dessert and everyone agreed they weren’t expecting something so tasty!  Don’t just stop at ice cream, this could be a great topping on plain yogurt or oatmeal as well. I hope you enjoy!  🙂

Roasted Rhubarb & Orange Ice Cream Topping

Ingredients

4 cups rhubarb chopped, 1-inch pieces
1/2 cup sugar
1/4 cup orange juice
1 tsp grated orange zest
Vanilla ice cream
Ginger thin cookies, optional (my favorite are Anna’s Original I found in the cookie aisle at Safeway…this is not sponsored, they are just really good!)

Directions

Preheat oven to 450 degrees.

In a 9×13 baking dish combine rhubarb, sugar, orange juice, and orange zest and stir to coat.  Spread in a single layer in the dish so it roasts evenly.

Roast for about 20 minutes or until rhubarb is tender and the liquid becomes syrupy.

Allow to cool to a semi-warm temperature before topping ice cream and finish it off with a ginger thin cookie on top.  Enjoy!

By Three Happy Folk

Adapted from Today’s Parent