Roasted rhubarb with orange and vanilla

Roasted rhubarb with orange and vanilla

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

I love ending a meal with fruit, and once you’ve mastered roasting rhubarb, you’ll do it time and time again. The key to getting it soft but not mushy is in the amount of liquid you add and keeping an eye on it while it’s cooking. Its uses are endless: as a crumble base, in a butter cake, with granola or together with a big bowl of strawberries and your favourite ice cream or yoghurt.

Ingredients

Quantity Ingredient
2 bunches rhubarb, leaves removed, cut into 5cm lengths
200g light brown sugar
2 vanilla beans
2 cinnamon sticks
1 orange
vanilla bean ice cream, or yoghurt, to serve

Method

  1. Preheat the oven to 180°C.
  2. Place the rhubarb in an ovenproof dish, then rub all over with the sugar.
  3. Split the vanilla beans lengthways and scrape out the seeds. Add the vanilla beans and seeds and cinnamon sticks to the dish with the rhubarb.
  4. Peel the orange, adding the peel to the dish. Halve, then squeeze the orange juice over the rhubarb and add the squeezed halves to the dish.
  5. Pour in 80 ml water, then cover with foil.
  6. Roast the rhubarb in the oven for 30 minutes, checking the liquid halfway through – it should cover half of the rhubarb (otherwise, add extra water). Once cooked, the rhubarb should still be reasonably firm and not soggy.
  7. Remove from the oven, still covered, and leave to cool.
  8. Serve with ice cream or yoghurt.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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