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Baked Rhubarb

  • servings: 4
Photography: Alexandra Grabiewski


  • 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. Step 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. Step 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.

Martha Stewart Weddings, Summer 2005