Baked Rhubarb With Vanilla, Orange And Clove Recipe

Recipe adapted from Seasonal Fruit Desserts

Baked Rhubarb With Vanilla, Orange And Clove
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Baked Rhubarb with Vanilla, Orange and Clove, adapted from Seasonal Fruit Desserts
  • 1½ pounds rhubarb, cut into 1-inch pieces (about 4 cups)
  • ¾ cup light brown or white sugar (preferably organic)
  • Grated zest and juice of 1 orange
  • One 2-inch piece of vanilla bean, split lengthwise
  • 3 cloves
  • Pure maple syrup
  • Ice cream, for serving
  1. Preheat the oven to 375°. In a bowl, toss the rhubarb with the sugar, orange zest and juice and transfer to a baking dish that is large enough to hold the rhubarb in 1 or 2 layers. Bury the vanilla bean and cloves in the rhubarb.
  2. Bake until the rhubarb is tender when pierced with a knife, about 30 minutes. Remove and let cool; if the rhubarb is too tart, add maple syrup to taste. Serve with ice cream.
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