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Slow-Roasted Rhubarb

3.8

(1)

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Slowroasted rhubarb in a square baking dish.
Photo by Alex Lau

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

Ingredients

4 servings

12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
1 (3-inch) piece ginger, peeled, thinly sliced
3/4 cup sugar
1/2 vanilla bean, split lengthwise
Ice cream or shortbread (for serving)

  1. Step 1

    Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20–25 minutes.

    Step 2

    Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.

    Step 3

    Serve over ice cream or shortbread.

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Reviews (1)

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  • I really liked this. Super easy and delicious over ice-cream. Its pretty sweet though so next time I might try it with just 1/2 cup sugar.

    • stephstru

    • Denver

    • 10/15/2018

Tags Fruit Dessert Dessert Rhubarb Fruit Gluten Free Nut Free Dairy Free Easy 5 Ingredients or Fewer Roast Spring Summer Bon Appétit

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