Slow-Roasted Rhubarb

Name: Slow-Roasted Rhubarb
Total time: 55 min
Yield: 4 servings
Ingredients: 12 ounces rhubarb, sliced on a diagonal into 2-inch pieces; 1 piece ginger, peeled, thinly sliced; ¾ cup sugar; ½ bean vanilla bean; to taste ice cream or shortbread

A delicate dessert featuring tender rhubarb and ginger roasted with vanilla and sugar until syrupy. Perfect served over ice cream or shortbread for an elegant spring treat.

4 servings

55 min

Published October 4, 2025

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Ingredients

•12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
•1 piece ginger, peeled, thinly sliced
•¾ cup sugar
•½ bean vanilla bean
•to taste ice cream or shortbread

Cooking Instructions

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.
25 min
2.
Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes.
25 min
3.
Serve over ice cream or shortbread.
5 min