Roasted rhubarb

I really liked this recipe, but didn’t luh-uv it. I think I just liked it more in theory than in practice. The thing is, I’m sick of oranges, apples, grapes and bananas! So, I came home from the grocery with rhubarb, a mango, a pineapple, the first good batch of strawberries (yay!) and some raspberries (that’s for my raspberry buttermilk cake– recipe comes later this week…you’re welcome).   It’s great with yogurt for breakfast. Tart, a little sweet and so pretty.

2 lb. rhubarb, trimmed and cut into 2-inch lengths
½ cup sugar
½ cup crisp white wine (Sauvignon blanc, pinot grigio, etc)
1 vanilla bean, split and scraped

  1. Set a rack in the lower third of the oven, and preheat the oven to 350°F.
  2. Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix.
  3. Bake uncovered for ~20 min, or until very tender, stirring gently midway

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