Roasted Rhubarb with White Wine

(I think this was taken before it was cooked, because it looks nothing like that now. I must have been too excited to eat it. Oops.)

My friend Alex had been waiting very impatiently for rhubarb to arrive in the produce section. When she first mentioned her intense need for rhubarb right-that-minute, I thought "Hmm, yes, rhubarb is good, but I can wait." It wasn't until I read Molly's latest post on Orangette that I needed it.

A week or so later, Alex and I walked into the store and she exclaimed "Look!" and then I yelped. I yelped. In public. Over rhubarb. One of the employees turned around to see if something was wrong, but just saw two girls excitedly stuffing produce bags with rhubarb.

There are only four ingredients, but making this recipe, for me at least, was way too complicated. I made it the day after we had started moving and it took 2 trips to the old apartment and one to Target to finally have all the equipment I needed. But that first rhubarb of the spring? So worth it.



Roasted Rhubarb with White Wine
From Orangette, adapted from Canal House Cooking Volume 3

2 lb. rhubarb, cut into small pieces
1/2 cup white wine
1/2 cup sugar
1 vanilla bean, split

Preheat the oven to 350 degrees.

Mix the ingredients in a dutch oven or deep pan. Bake for 30 minutes, stirring once halfway. Serve warm or cold. I suggest serving it over vanilla ice cream.

Makes 4-6 servings.