REV: Baked Rhubarb from Martha Stewart

[rjbq]

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.

Richard

Baked Rhubarb

The Martha Stewart Show, March Spring 2007

Serves 4

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.

[donleyk]

Interesting. I, too, am always looking for ideas for rhubarb. Too often it just rots in the garden since I don't have many ideas. This looks quite simple. Thanks for posting.

[wallycat]

Interesting that she baked it; does it do anything to preserve the shape??

If I want to use some up, I dice, cook down with a sweetener on the stove and tweak the seasonings depending on what I am serving and use it as a sauce. I also just freeze a lot of it

[bobhaas]

My mom always made strawberry rhubarb pie with it. Or some kind of rhubarb squares with a kind of butter cookie bottom crust. I try to find the recipe an post it here.

[rjbq]

Interesting that she baked it; does it do anything to preserve the shape??

The shape remained after baking but the servings needed to be handled gently because the pieces were quite soft and easily squashed.

Richard