(Recipe can be found on the Tasty Kitchen site here.)
Step by Step Instructions:
All you will need to roast the Rhubarb is Honey, Rhubarb, one Orange, one Vanilla Bean Pod, and Sugar.
Begin by preheating the oven to 350 degrees. I went ahead and washed and cut the Rhubarb into 2-inch pieces. I would recommend making them more bite-sized pieces next time to make them easier to eat…perhaps 1-inch pieces. Then zest the orange.
Then take a vanilla pod and use a sharp paring knife to split it down the middle so that the vanilla beans are exposed.
Place the Rhubarb in a shallow baking dish. Then squeeze the juice of one whole Orange over the rhubarb.
Then add the orange zest to the rhubarb.
Next place the vanilla pod in the dish.
Two tablespoons of honey get poured over the rhubarb next. (A great tip is to spray your measuring spoon with a little non-stick cooking spray before measuring the honey, and the honey will pour out much more easily.)
Add 100 grams of sugar to the rhubarb…
…and stir all of the ingredients together.
Then cover the dish with foil and place it in the pre-heated oven and bake it for 10 minutes.
After 10 minutes, remove the foil and place the dish back in the oven for another 10 minutes or until the rhubarb is tender but still holds its shape.
It will look like the above. Then spoon the rhubarb into bowls and drizzle with the syrup in the dish and serve. This recipe makes about 2 servings. Get ready to pucker up for this sweet and sour dish…yum!!
Roasted Vanilla Rhubarb
Makes 2 servings
500 grams Rhubarb, Washed And Cut Into 2″ Pieces
1 whole Orange, Zested And Juiced
1 whole Vanilla Pod, Split
2 Tablespoons Honey
100 grams Superfine Sugar
1. Preheat oven to 350ºF.
2. Place the rhubarb in a shallow dish along with the orange juice and zest, vanilla, honey and sugar. Toss until combined. Cover with foil.
3. Place in the oven and roast for 10 minutes. Remove the foil and roast for 10 minutes further, cooking until soft and tender. You want it to be tender but still hold its shape.
4. Remove from the pan and place in two bowls. Drizzle the syrup from the pan over top.