Baked Rhubarb

• Unsalted butter, softened, for the dish
• 1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• 1/2 vanilla bean, halved lengthwise

1. Preheat the oven to 375F.
2. Butter an 8-inch-square baking dish; set aside.
3. Put the rhubarb, sugar, and corn syrup in a medium bowl.
4. Scrape in the vanilla seeds, and add the pod.
5. Toss together.
6. Transfer to the buttered baking dish.
7. Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes.
8. Discard the pod.
9. Let cool slightly in the dish on a wire rack.
10. Toss gently before serving.

butter, rhubarb, sugar, light corn syrup, vanilla bean

Taken from www.epicurious.com/recipes/food/views/baked-rhubarb-392973 (may not work)