Sweet Roasted Rhubarb Vanilla (Print Version)
Rhubarb roasted with vanilla sugar and orange creates a vibrant, tangy-sweet treat best served warm or chilled.
# Ingredients:
→ Main Components
01 -
450 g fresh rhubarb, trimmed and cut into 5 cm pieces
02 -
60 g vanilla sugar or granulated sugar with 2.5 ml vanilla extract
03 -
30 ml freshly squeezed or bottled orange juice
04 -
Pinch sea salt
# Instructions:
01 -
Preheat the oven to 200°C.
02 -
Line a baking tray with parchment paper to prevent sticking.
03 -
In a mixing bowl, toss the rhubarb with vanilla sugar, orange juice, and sea salt until thoroughly coated.
04 -
Arrange the coated rhubarb on the prepared tray in a single, even layer.
05 -
Roast in the preheated oven for 15 to 20 minutes, or until the rhubarb is fork tender yet holds its shape.
06 -
Remove the tray from the oven and allow to cool. The cooking syrup will slightly thicken as it cools. Serve either warm or chilled. Refrigerate any leftovers for up to one week.
# Notes:
01 -
For a more intense aroma, replace regular sugar with high-quality vanilla sugar or add real vanilla extract.
02 -
Perfect as a topping for yogurt, porridge, or desserts.