Roasted Rhubarb
Ingredients
- 4 stalks rhubarb washed and cut into 1-inch pieces
- 1/2 cup Lillet or sweet white wine
- 1/2 cup 100g sugar
- 1 vanilla bean split and seeds scraped
Instructions
- Preheat oven to 325°F.
- In an 8-inch baking dish, spread out the rhubarb in a single layer, cover with the wine, sugar, and vanilla bean.
- Bake for about 15-20 minutes or until the rhubarb is just tender enough to poke with a toothpick. Don't overcook it or the rhubarb will fall apart.
- Cool to room temperature and then refrigerate. Can be made a few days ahead.