Roasted Rhubarb
Featured Chef Adapted from www.thewednesdaychef.com.
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Roasted Rhubarb

Here’s a delicious way to serve rhubarb if you’re not interested in pie. Served warm, it’s incredible served with crème fraîche, whipped cream, or ice cream.

Prep.
Category: 
Desserts
Tags:
Vegan Vegetarian Dairy-free Gluten-free Wheat-free Celiac Corn-free Egg-free Soy-free

Ingredients

For 4 Serving(s)

roasted-rhubarb

  • 14 oz rhubarb
  • 1 orange
  • 2 vanilla beans
  • 3 T sugar
  • 2/3 c creme fraiche

Roasted Rhubarb Directions

  1. Preheat oven to 300˚F.
  2. Place the rhubarb in a medium bowl, and finely grate the zest of half of the orange over the rhubarb. Squeeze the juice of the entire orange into the bowl. Slice the vanilla beans open and scrape the seeds into the bowl. Place the empty vanilla bean pods in the bowl. Fold in the sugar and toss to combine. Pour the rhubarb into a baking dish and press into an even layer. Bake for 15-20 minutes, until tender. Remove the vanilla bean pods and serve warm, with crème fraîche, if desired.

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