Slow Roasted Rhubarb With Ginger Ice Cream Recipes

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SLOW-ROASTED RHUBARB



Slow-Roasted Rhubarb image

When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.

Provided by Lily Freedman

Categories     Bon Appétit     Rhubarb     Condiment     Ginger     Spring     Roast

Yield 4 servings

Number Of Ingredients 5

12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
1 (3-inch) piece ginger, peeled, thinly sliced
3/4 cup sugar
1/2 vanilla bean, split lengthwise
Ice cream or shortbread (for serving)

Steps:

  • Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20-25 minutes.
  • Roast rhubarb, tossing once, until tender and juices are syrupy, 20-25 minutes. Let cool slightly.
  • Serve over ice cream or shortbread.

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