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.
Servings Prep Time
About 1quart 5minutes
Cook Time Passive Time
30 – 45minutes 30 – 45minutes
Servings Prep Time
About 1quart 5minutes
Cook Time Passive Time
30 – 45minutes 30 – 45minutes
Ingredients
Instructions
  1. Preheat the oven to 350°
  2. 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.
  3. Allow it to cool before storing in the fridge for up to 5 days, or freeze for up to 6 months.
Recipe Notes
  • 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).

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