Vanilla Bean Roasted Rhubarb

Jun 03, 2025

This simple vanilla bean roasted rhubarb is a beautiful way to showcase the tangy brightness of spring rhubarb. Slow roasted until tender and syrupy, it's delicious spooned over vanilla ice cream, tucked into shortcakes with whipped cream, or layered with yogurt and granola. The touch of vanilla adds warmth and complexity, making this a versatile topping for both dessert and breakfast.

Ingredients
400 grams (about 3 cups) rhubarb, cut into 3-inch pieces
100 grams (1/2 cup) granulated sugar
1 vanilla bean
Pinch of salt

Instructions
Preheat the oven to 375°F (190°C). Use a knife to split the vanilla bean lengthwise and scrape out the seeds.

Place the rhubarb in a single layer in a baking dish. Sprinkle the sugar, salt, and vanilla seeds over the rhubarb and toss everything together gently. Nestle the empty vanilla bean pod into the dish.

Roast the rhubarb for 20 to 25 minutes, until it is soft and juicy but still holding its shape. Let cool to room temperature. Remove the vanilla bean pod and discard or rinse and save for another use.

Serve warm or chilled over ice cream, shortcakes, yogurt, or your favorite dessert. Store any leftovers in an airtight container in the fridge for up to 5 days.

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