Ingredients
Scale
- 450 g fresh rhubarb, trimmed and cut into 5 cm pieces
- 60 g vanilla sugar or granulated sugar with 2.5 ml vanilla extract
- 30 ml freshly squeezed or bottled orange juice
- Pinch of sea salt
Instructions
- Preheat the oven to 200°C (400°F).
- Line a baking tray with parchment paper to prevent sticking.
- In a mixing bowl, toss the rhubarb with vanilla sugar, orange juice, and sea salt until thoroughly coated.
- Arrange the coated rhubarb on the prepared tray in a single, even layer.
- Roast in the preheated oven for 15 to 20 minutes, or until the rhubarb is fork tender yet holds its shape.
- Remove the tray from the oven and allow to cool. The cooking syrup will slightly thicken as it cools. Serve either warm or chilled.
Notes
Store any leftovers in an airtight container in the refrigerator for up to one week. If you want to keep it longer, you can freeze it in a freezer-safe bag for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 20g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg