Description
Sweet Roasted Rhubarb Vanilla is a simple yet delicious dessert featuring tender roasted rhubarb pieces infused with the warm flavors of vanilla and orange. This easy recipe highlights the natural tartness of rhubarb balanced by vanilla sugar and a hint of orange juice, perfect for serving warm or chilled as a tangy-sweet treat.
Ingredients
Scale
Ingredients
- 450 g fresh rhubarb, trimmed and cut into 5 cm pieces
- 60 g vanilla sugar or granulated sugar with 2.5 ml vanilla extract
- 30 ml freshly squeezed or bottled orange juice
- Pinch sea salt
Instructions
- Preheat Oven: Preheat the oven to 200°C (392°F) to get it ready for roasting the rhubarb.
- Prepare Baking Tray: Line a baking tray with parchment paper to ensure the rhubarb doesn’t stick during roasting.
- Combine Ingredients: In a mixing bowl, toss the rhubarb pieces with vanilla sugar, orange juice, and a pinch of sea salt until they are evenly coated with the mixture.
- Arrange on Tray: Place the coated rhubarb on the prepared baking tray in a single layer to allow even roasting.
- Roast Rhubarb: Roast in the preheated oven for 15 to 20 minutes, until the rhubarb is fork-tender but still holds its shape.
- Cool and Serve: Remove the tray from the oven and let the rhubarb cool. The cooking syrup will thicken slightly as it cools. Serve warm or chilled and refrigerate leftovers for up to one week.
Notes
- You can substitute vanilla sugar with granulated sugar mixed with fresh vanilla extract.
- Adjust roasting time depending on how soft you prefer the rhubarb.
- Great served over yogurt, ice cream, or pancakes for breakfast or dessert.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
