Baked Rhubarb

Name: Baked Rhubarb
Ingredients: 2 tablespoons (¼ stick) unsalted butter, cut in pieces, plus more for baking dish; 8 cups fresh rhubarb, chopped in 1-inch pieces; 0.75 cup Vanilla Sugar for Baked Rhubarb; 0.25 cup heavy cream; Creme fraiche, for serving

3.1

(17)

1 Review

By

Martha Stewart

Updated on February 28, 2013

Servings:

4

Prepare baked rhubarb using this simple recipe from "Martha Stewart's Quick Cook Menus" for a tasty seasonal dessert. Stalks can be found at farmers' markets and grocery stores from late winter to early spring, with a peak season from April to June.

Ingredients

2 tablespoons (¼ stick) unsalted butter, cut in pieces, plus more for baking dish
8 cups fresh rhubarb, chopped in 1-inch pieces
¾ cup Vanilla Sugar for Baked Rhubarb
¼ cup heavy cream
Creme fraiche, for serving

Directions

Butter a 10 1/2-inch shallow, round baking dish. Add rhubarb to baking dish and sprinkle with 1/2 cup vanilla sugar; let stand 30 minutes.
Preheat oven to 375 degrees.
Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.
Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.

Originally appeared: The Martha Stewart Show, April 2010, The Martha Stewart Show, Episode 5128