With an excess of rhubarb, we are always looking for something new and this was great. We served it with whipped topping rather than heavy cream.
The Martha Stewart Show, March Spring 2007
1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
1/4 cup sugar, plus more for baking dish
1/2 vanilla bean, halved lengthwise
Unsalted butter, softened, for baking dish
Heavy cream, for serving
Place rhubarb and 1/4 cup sugar in a large bowl. Scrape vanilla seeds into bowl and add pod. Toss to combine; let stand 20 minutes.
Preheat oven to 375 degrees. Butter an 8-inch square baking dish and coat with 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 heavy cream.