Roasted rhubarb with vanilla and white wine

June 20, 2010 at 9:44 pm (breakfast, B_, Dessert, Fruit, Spring recipes, Website / blog)


I’m always looking for new recipe for rhubarb, and I came across this recipe for roasted rhubarb on the blog Orangette.  Actually, I’m not sure why she calls it roasted because the rhubarb is cooked in white wine and seems to stew more than roast.   Whatever you call it, the recipe is dead simple.  You just slice the rhubarb into long pieces, add the white wine,  some sugar and a vanilla bean, and bake for about 30 minutes.

By itself I thought this was a little too oxalic-acidy.  But I quite enjoyed it when served this with a little creme fraiche.  It was also good for breakfast with yogurt.

The rhubarb mostly held together (not much “snot” this time), and so even Derek gave it a try.  He liked it enough to eat seconds.

I’m not sure the vanilla bean really added that much more then just pouring in some vanilla extract.  Next time I might try it with orange zest as well.

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