Roasted Rhubarb

Adapted from Canal House Cooks Every Day

This recipe is quick to prepare and versatile. Serve it as dessert spooned over vanilla ice cream or stir it into plain yogurt. I even enjoyed a dish of it warm right out of the oven for a sweet, tart snack.

2 pounds rhubarb, trimmed and thickly sliced
1/2 cup sugar
1/2 cup red wine
2 vanilla beans, split down the center

Preheat oven to 350 degrees F.
In a large, deep ovenproof pot, combine the rhubarb, sugar, wine and vanilla beans. Stir gently, then bake for 30 minutes. The rhubarb should be very tender and fragrant. Allow to cool slightly, then serve. Store refrigerated in a covered container.
Quick Tips
1. I used a bottle of merlot I knew I’d never drink. No need to waste the good stuff here.
2. If you don’t have vanilla bean on hand, stir in a teaspoon of pure vanilla extract. You won’t get the tiny flecks of black from the beans, but you will still achieve the flavor.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): About 3 cups

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