Description
This Sweet Roasted Rhubarb Vanilla recipe highlights tender rhubarb pieces infused with vanilla and orange juice, roasted to perfection for a delightful balance of tartness and sweetness. Perfect as a dessert topping or a standalone treat, its easy preparation makes it an ideal choice for quick gourmet indulgence.
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 your oven to 200°C (392°F) to prepare for roasting.
- Prepare Baking Tray: Line a baking tray with parchment paper to prevent the rhubarb from sticking during roasting.
- Combine Ingredients: In a mixing bowl, thoroughly toss the rhubarb pieces with the vanilla sugar, orange juice, and a pinch of sea salt until well coated.
- Arrange on Tray: Spread the coated rhubarb evenly on the lined baking tray in a single layer to ensure uniform 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. Store any leftovers refrigerated for up to one week.
Notes
- You can substitute vanilla sugar with granulated sugar and add vanilla extract separately for convenience.
- Roasted rhubarb is excellent served over yogurt, ice cream, or as a topping for cakes and pancakes.
- Ensure rhubarb pieces are uniformly sized for even cooking.
- The recipe keeps well refrigerated for up to one week in an airtight container.
