Photo by Alex Lau
When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.
Recipe information
Yield
4 servings
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
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.
Recipe notes
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