Honey and Vanilla Roasted Rhubarb
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Cook time: 
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Serves: 2-4
Delicious on oatmeal, granola, or with thick yogurt and pistachios for a light dessert. It would also be very tasty as a topping for pavlova or shortcake. A few strawberries thrown in to roast with the rhubarb would also be nice.
  • 1 pound (450g) rhubarb, washed and sliced into 2 inch pieces (pinky sized pieces)
  • juice of half a large orange (about 2 Tbsp)
  • ¼ cup honey
  • 1 vanilla bean, sliced lengthwise and seeds scraped out
  • optional: 1 tsp orange blossom water
  1. Preheat the oven to 375F.
  2. Toss the sliced rhubarb with the orange juice, honey, vanilla seeds and pod and orange blossom water (if using). Spread out the rhubarb in a baking dish or on a parchment lined baking sheet.
  3. Bake until the rhubarb is tender and the juices have thickened, about 15 minutes. The time will vary a bit depending on the thickness of the stalks of rhubarb.
  4. Let cool. Serve with thick plain yogurt and a few chopped pistachios. Drizzle with the syrup from the pan.
Recipe by The Bounty Hunter at http://thebountyhunter.ca/honey-and-vanilla-roasted-rhubarb/