Roasted Vanilla Rhubarb

The garden is mostly planted now and I enjoy going out each day to see the progress of the plants. We have peas, fava beans and garlic in the South bed. Purple green beans, Romano beans, parsnips, beets, carrots and dill dominate the North beds along with Savoy cabbage, broccoli rabe and for the first time Puntarella (chicory). We also have tomatoes, eggplant, okra, basil and various peppers. The fruit trees all have fruit maturing this year. We should see a nice crop of figs, Asian pears, Santa Rosa plums and apricots. We planted a new berry patch with black raspberries and blackberries. I might even get a few blueberries this year. I have several rhubarb plants in the yard, but one in particular is absolutely huge this year. When I have a crop this big I like to roast some of it in the oven. It turns sweet and meltingly tender. It makes a wonderful topping for ice cream, custard, cake or biscuits. It will keep in the refrigerator for several weeks. It can also be frozen. The recipe is adapted from Canal House Everday.

Roasted Vanilla Rhubarb
10-12 large rhubarb stalks
3/4 – 1 c. sugar
2 Tbsp. water
2 plump vanilla beans

Preheat oven to 350 degrees. Cut rhubarb stalks in half lengthwise then cut into 2 inch pieces. Place cut rhubarb into a large bowl. Sprinkle with sugar and water. Mix well. Cut vanilla pods in half lengthwise then scrape vanilla bean seeds in to the rhubarb. Use your hands to mix thoroughly so the vanilla bean seeds are equally distributed. Pour rhubarb along with its sugary liquid onto 2 half sheet baking pans. Roast for 30-35 minutes until rhubarb is fork tender but not falling apart. The sugar will turn syrupy. Cool on rack. The rhubarb syrup surrounding the fruit will thicken as it cools. Pour into a 2 pint-size mason jars. Store in the refrigerator. It will keep for several weeks. Makes 3-1/2 cups.

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This entry was posted in Breakfast, Dairy-free, Desserts, Fruit, preserving. Bookmark the permalink.

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