Recipe

Roasted Rhubarb

Inspired by Canal House Cooking, Volume 3

For the wine here, I used our house white at Delancey: Château de Pellehaut Harmonie de Gascogne, a blend of Ugni Blanc, Colombard, Gros Manseng, Chardonnay, and Sauvignon Blanc. It’s bright and crisp and citrusy.

2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split

Set a rack in the lower third of the oven, and preheat the oven to 350°F.

Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.

Note: I like to eat this cold, though I imagine you could also serve it warm.

Yield: 4 to 6 servings, depending on how greedy you are