ROASTED RHUBARB
6 servings
Roasting preserves some of the texture of the rhubarb. Serve this over yogurt, custardy desserts, or ice cream.
Preheat the oven to 400°F. Prepare for cooking and cut into 2-inch lengths:
- 1 pound rhubarb
Toss the rhubarb in a 13 × 9-inch baking dish with:
- ⅓ cup packed brown sugar
- Finely grated zest and juice of 1 orange
- 1-inch piece ginger, peeled and grated
- Scraped seeds and pod from 1 vanilla bean, halved lengthwise
Roast until tender when pierced with a knife, 15 to 20 minutes.