Vanilla Roasted Rhubarb
This vanilla roasted rhubarb is an easy & hands off way to cook seasonal rhubarb! It goes great with loads of desserts, like pavlovas, ice cream & cheesecakes.
Servings: 6 People
Equipment
- Heatproof Dish
- Juicer
Ingredients
- 400 g Rhubarb (See Notes)
- 80 g Caster Sugar
- 2 tbsp Orange Juice (You'll Need 1 Orange)
- Half A Vanilla Pod (Or 2 Teaspoons Of Vanilla Paste)
Instructions
- Preheat an oven to 180°c/160°c fan (356°f/320°f).
- Lightly trim the ends off the rhubarb then cut each stalk into 1" pieces. Place into a heatproof dish with the sugar, orange juice & vanilla then stir to combine.If you're using a vanilla pod, scrape out the seeds then add both the seeds & pod into the dish.
- Cover the dish with foil then bake in the preheated oven until tender but the pieces still hold their shape. This will take around 25-30 minutes but check the rhubarb periodically after about 15 minutes.
- Once cooked, remove the foil, let the rhubarb cool then transfer the rhubarb & syrup into a container & refrigerate until needed.If using forced rhubarb, it will turn a more vivid pink after a few hours in the syrup!
Notes
1. To Cook In An Aga - Roast the rhubarb in the baking oven, on the second from bottom set of runners.
2. Rhubarb - To make bright pink rhubarb, you'll need to use forced rhubarb which is in season from late December to March in the UK. Regular rhubarb will work as well though.
3. Vanilla - You can either use half a vanilla pod or 2 teaspoons of vanilla paste for this recipe. Using a good quality vanilla makes all the difference!
4. Storage - Once cool, roasted rhubarb will keep in the fridge for up to 3 days. To make forced rhubarb a more vibrant colour, let it chill in the fridge overnight in the syrup.