From 2 weeks ago, I had rhubarb mentioned in a previous blog(s) where I had made the first batch into Strawberry-Rhubarb Crumb Bars. There was a few stalks of rhubarb remaining from that batch. After a few nights of debating between which recipe to make, either Rhubarb Compote or this recipe.
Clearly, you see who won…BAKED RHUBARB!
Here’s the recipe that I used: http://www.marthastewart.com/328106/baked-rhubarb?center=276955&gallery=275393&slide=259785
This was a wildly simple recipe, which is also why it won. Just had to toss sugar and rhubarb and let it sit, then tuck it into the oven. I didn’t have the vanilla bean though so, I think that affected it a bit. Not as sweet or aroma was different, I’m not quite sure what effect the vanilla bean would’ve had.
Here’s how mine turned out fresh from the oven:
I had to cool it before I could taste it. I’m lactose intolerant so I used marshmallows to replace heavy cream on the baked rhubarbs. This is what mine looked like with its little marshmallow complement.
My suggestion though, when choosing rhubarb, red is probably sweeter (yes, I am the newbie at rhubarb, but I got mine for free so I won’t complain) and if you have that heavy cream and you can eat that, please do it. Rhubarb (especially unripe ones) is extremely sour. When I chewed that marshmallow with it, it felt like heaven after I had taken a bite of just rhubarb and sweetness exploded in my mouth to cover the sourness from before. I do say that the texture is really good. For a cooked fruit, this is one of the better tasting ones.