Roasted Rhubarb & Cream

1. 1

   Place rhubarb and 1/3 cup sugar in a large bowl. Add the vanilla seeds and scraped pods. Toss to combine and let stand 20 minutes, stirring once.

2. 2

   Preheat oven to 375 F. Butter an 8-inch baking dish and coat with a little sugar, tapping out any excess. Transfer rhubarb mixture to baking dish and bake, gently stirring halfway through, until tender, about 30 minutes. Discard vanilla pod. Let cool slightly in dish on a wire rack. Serve warm drizzled with a little heavy cream.

* Per serving · 4 servings · Values may vary.

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