Red Wine Roasted-Rhubarb Compote Recipe
- 1 vanilla bean, split, seeds scraped
- 1/2 cup sugar (3 1/2 ounces; 100g)
- 2 pounds (1kg) rhubarb, ends trimmed, stalks cut into 2-inch pieces
- 1/2 cup (120ml) red or white wine (see note)
- Preheat oven to 350u0b0F (180u0b0C). In a small bowl, combine vanilla seeds and sugar; reserve vanilla pod for another use. Using your fingers, work vanilla into sugar until evenly distributed. In a large bowl, combine vanilla/sugar with rhubarb pieces and toss well. Transfer mixture to a 10-cup baking dish and pour in wine.
- Roast rhubarb until very tender, about 30 minutes; avoid stirring as it cooks, which would break the rhubarb down into mush.
- Set aside until cooled to room temperature. Transfer rhubarb pieces and syrup to a container, cover, and refrigerate. Serve rhubarb and its syrup alone or with plain yogurt, a dollop of whipped cream, or a scoop of vanilla ice cream. It is also delicious spooned over a slice of pound cake.
vanilla bean, sugar, rhubarb, red
Taken from www.seriouseats.com/recipes/2017/04/rhubarb-compote-red-wine-recipe.html (may not work)