Ingredients
Ingredients
- 1½ lbs rhubarb (680 g)
- ½ cup sugar (100 g)
- 1 tsp vanilla bean paste (5 mL)
- Zest of 1 lemon
- Pinch of salt
Instructions
- Prep: Preheat your oven to 400℉ (204℃). Rinse the rhubarb stalks thoroughly under cold water, and then cut them into equal lengths so they fit nicely in a large baking dish for even cooking.
- Assemble: Place the cut rhubarb into the baking dish. Add sugar, vanilla bean paste, lemon zest, and a pinch of salt over the rhubarb. Use your hands to gently toss everything together until the rhubarb is evenly coated with the sugar and flavorings.
- Cook: Roast the rhubarb in the preheated oven for 15 to 20 minutes. Check for tenderness by poking with a fork — it should be soft but not mushy, so be careful not to overcook it to maintain good texture.
- Serve: Once done, serve the roasted rhubarb warm. It pairs beautifully with vanilla yogurt, ice cream, or whipped cream to balance its tartness and add creaminess.
Notes
- Use fresh, firm rhubarb stalks for best results.
- If you prefer a less sweet dish, reduce the sugar amount slightly.
- Vanilla bean paste can be substituted with vanilla extract if needed.
- Do not overcook to avoid mushy texture; rhubarb should hold its shape.
- Ideal to serve as a dessert topping or as part of a breakfast parfait.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
