Slow-Roasted Rhubarb
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
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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
