Holy crap. This is probably the best thing I've ever eaten. Seriously. I made it for lunch tomorrow, to eat cold. But when I tasted it to check the flavors I had to force myself not to hoover the whole thing. It's from a great site called Orangette. I have never eaten anything bad courtesy of that author. And this recipe couldn't be simpler. I am going to try this tomorrow with a bit of Greek yogurt or sweetened crème fraîche. Perhaps a garnish of mint....
Roasted Rhubarb
Inspired by Canal House Cooking, Volume 3
2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split
Set a rack in the lower third of the oven, and preheat the oven to 350°F.
Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.
You can eat this cold or warm.
Yield: 4 to 6 servings.
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