This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!
14 ounces rhubarb
1 blood or Navel orange (or 1 Meyer lemon)
1 teaspoon of pure vanilla extract
3 tablespoons Demerara sugar
1. Preheat the oven to 300°. Cut the rhubarb into 2 to 2 ½ -inch pieces and place in a medium bowl. Finely grate the zest of half the orange over rhubarb, then squeeze the juice of the whole orange into the bowl. Add the vanilla and sugar and stir to combine.
2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Serve with crème fraîche.