Sweet Roasted Rhubarb with Vanilla Sugar and Orange Juice (Print version)

Tender roasted rhubarb tossed with vanilla sugar, orange juice, and a pinch of salt for a glossy spring dessert topping.

# Ingredients:

01 - 1 lb (450 g) fresh rhubarb stalks, trimmed and cut into 2-inch pieces

02 - 1/3 cup (65 g) vanilla sugar

03 - 2 tablespoons (30 ml) fresh orange juice

04 - 1 teaspoon finely grated orange zest

05 - 1 small pinch fine sea salt

01 - Preheat the oven to 400°F (200°C). Line a rimmed baking sheet or shallow baking dish with parchment paper.

02 - Trim the rhubarb and cut it into 2-inch pieces. Keep the pieces similar in size so they roast evenly.

03 - In a mixing bowl, gently toss the rhubarb with vanilla sugar, orange juice, orange zest, and sea salt until the pieces are evenly coated.

04 - Spread the rhubarb on the prepared pan in a single layer. Leave a little room between pieces so they roast instead of steaming.

05 - Roast for 15-18 minutes, turning the pan once, until the rhubarb is fork tender but still holding its shape.

06 - Let the rhubarb rest on the pan for 10 minutes so the syrup thickens slightly. Serve warm or chill with the syrup for later.

01 - Best with firm spring rhubarb stalks.

02 - Serve warm for a softer dessert topping or chilled for yogurt and breakfast bowls.

03 - If using plain sugar, add 1 teaspoon vanilla bean paste or vanilla extract.