Opinions are divided over Rhubarb. Some dislike this sour vegetable very much, other – like me – love it. I love to drink Rhubarb Schorle in the summer or eat rhubarb in cakes, with pancakes or – really simple – as compote.
During roasting in the oven, the rhubarb develops a deep caramel flavour which is nicely underlined by the vanilla flavour while the tart taste is well balanced with sugar.
This time I served it only with some whipped cream, a simple but perfect dessert for spring!
Oven roasted Rhubarb
- 1 kg rhubarb
- 100g sugar
- 1 big vanilla bean
Peel the rhubarb if needed and cut it into fine slices and place it together with sugar and vanilla pod in a ovenproof bowl.
Bake at 175°C for 40 min until soft.