Baked Rhubarb

This tangy rhubarb is a perfect match for Vanilla Pudding.

  • Servings: 4
Baked Rhubarb

Source: Martha Stewart Weddings, Summer 2005


  • Unsalted butter, softened, for dish
  • 1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces
  • 3/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2 vanilla bean, halved lengthwise


  1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Put rhubarb, sugar, and corn syrup in a medium bowl. Scrape in vanilla seeds, and add the pod. Toss together.

  2. Transfer to buttered baking dish. Bake rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard pod. Let cool slightly in dish on a wire rack. Toss gently before serving.


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