No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Rhubarb

  • servings: 4
Photography: Alexandra Grabiewski

advertisement

advertisement

Ingredients

  • 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

Directions

  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.

Source
Martha Stewart Weddings, Summer 2005

Related Topics

advertisement

advertisement