Slow Roasted Rhubarb
Recipe by Lily Freedman for Bon Appetit
Ingredients:
- 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)
Preparation:
- Preheat oven to 350°F. Place rhubarb and ginger in an 8×8″ 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.
- Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.
- Serves four, over ice cream or shortbread.
Talk to the vendors who have rhubarb for sale. They tend to have some wonderful recipes and ideas about preparing the produce they grow.
