- Yields: Makes 4 servings
- 6 tablespoons sugar (or less, if you prefer)
- 1 vanilla bean, split and scraped, or 1/2 teaspoon ground vanilla bean, or 1 teaspoon vanilla bean paste
- Pinch kosher salt
- 4 cups (454 g) of 1-inch rhubarb pieces (from about 4 stalks)
Preheat the oven to 350 degrees F (175 degrees C).
Combine the sugar, vanilla bean pulp and pod, and salt in a large bowl, and use your hands to work the vanilla into the sugar. Add the rhubarb and toss to coat. Spread the rhubarb on a rimmed baking sheet.
Roast the rhubarb for 15 to 20 minutes, gently stirring or shaking the pan halfway through, until the fruit is tender to the touch but not falling apart. (Stir the fruit gently one time.) The roasting time will change depending on the size of your fruit pieces.
Cool the rhubarb to room temperature and serve it with the extra juices. The fruit will hold refrigerated for 5 days.
*©2020 by Laurie Pfalzer. All rights reserved. Excerpted from “Simple Fruit” by permission of Sasquatch Books.