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Baked Rhubarb

Recipe information

  • Yield

    serves 4

Ingredients

Unsalted butter, softened, for the dish
1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
3/4 cup sugar
2 tablespoons light corn syrup
1/2 vanilla bean, halved lengthwise

Preparation

  1. Step 1

    Preheat the oven to 375°F. Butter an 8-inch-square baking dish; set aside. Put the rhubarb, sugar, and corn syrup in a medium bowl. Scrape in the vanilla seeds, and add the pod. Toss together.

    Step 2

    Transfer to the buttered baking dish. Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard the pod. Let cool slightly in the dish on a wire rack. Toss gently before serving.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFruit DessertDessertRhubarbFruitVanillaHerbs & SpicesSnackGluten FreeVegetarianNut Free5 Ingredients or FewerBakingSpringCookbooks
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