Roasted Rhubarb with Vanilla

It’s Monday and raining. I’ve spent the past two days figuring out how to redesign this blog and get around technical issues with the software. Searching forums for answers to tech problems stinks! Sigh. I’m not complaining. I’m just happy to move on.

I’d originally planned this week to make a strawberry rhubarb crisp, a perennial favorite of mine. The market last weekend was exploding with strawberries — bright red and gorgeous. One of my favorite farm stands had green and red rhubarb. The two demand a pie or crisp,right? But this morning I was inspired by a recent blog post on Orangette for roasted rhubarb. It sounded dreamy. I love the thought of roasting rhubarb with some white wine and a vanilla bean.

There are few things better than a recipe that fills you with promise: the fragrance of wine and vanilla wafting through the house, and the taste of something sweet and tart.

The result was, well, tart. But deliciously tart. The rhubarb falls apart on the fork. Chill this before eating. It’s yummy cold.

Roasted Rhubarb

2 pounds rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split

Set a rack in the lower third of the oven, and preheat the oven to 350°F.

Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.


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