Recipe Slow-Roasted Rhubarb
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Auteur : Lily FreedmanInternet : https://www.epicurious.com/recipes/food/views/slow-roasted-rhubarb
Serves 4
INGRÉDIENTS
PRÉPARATION
INGRÉDIENTS
- 12 ounces rhubarb, sliced diagonally into 2-inch pieces
- 1 (3-inch) piece ginger, peeled, thinly sliced
- 3/4 cup sugar
- 1/2 vanilla bean, split lengthwise
- Ice cream or shortbread (for serving)
PRÉPARATION
- Preheat oven to 350°F. Place rhubarb and ginger in an 8 x 8-cm baking dish; sprinkle with sugar and scrape out the seeds from the vanilla bean; reserve the bean for another use. Stir and let stand until the rhubarb releases some juice, 20 to 25 minutes.
- Roast the rhubarb, stirring once, until tender and the juices are syrupy, 20 to 25 minutes. Let cool slightly.
- Serve over ice cream or shortbread.
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