When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.
Recipe information
Yield
4 servings
Ingredients
12
ounces rhubarb, sliced on a diagonal into 2-inch pieces
1
3-inch piece ginger, peeled, thinly sliced
¾
cup sugar
½
vanilla bean, split lengthwise
Ice cream or shortbread (for serving)
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. 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.
Step 2
Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.
Step 3
Serve over ice cream or shortbread.