Vanilla Roasted Rhubarb
Tossed with sugar, covered, and placed in a hot oven it becomes soft and sweet. Those tart stalks holds their shape, and release some of their complex, almost perfumed essence, into the puce-pink syrup that’s created by the sugar. It is the pinnacle of rhubarb flavor.
|About 1 quart||5 minutes|
|Cook Time||Passive Time|
|30 - 45 minutes||30 - 45 minutes|
- 1-1/4 pounds rhubarb fat stalks cut to 1" pieces, thinner ones about 2"
- 1/4 cup sugar
- 1/3 cup vanilla sugar
- Preheat the oven to 350°
- Toss everything together until the rhubarb is coated in the sugar before transferring to a baking dish (about 1-1/2 to 2 quarts size). Cover with foil and roast for 30 - 45 minutes, until the rhubarb is soft and has created a vibrant pink syrup. You may want to stir the rhubarb very, VERY gently about halfway through to make sure nothing is sticking--just be sure not to break up the rhubarb too much.
- Allow it to cool before storing in the fridge for up to 5 days, or freeze for up to 6 months.
- You could chop some ginger into discs and throw those in; tuck in large strips of orange or grapefruit peel; crush a few cardamom pods, a portion of star anise, and/or a cinnamon stick; swap out a little of the sugar with turbinado for a smokier flavor; tear a small handful of basil or mint leaves in half, or a sprig of rosemary, and throw them in the pan once it comes out of the oven; add a shot of Art in the Age's Rhubarb Tea liqueur; or even mix in some hulled strawberries (if you must).