I am reliably fickle about rhubarb recipes. Every spring, I think, I am destined to fall for a different one. At this point in my life, if all goes well and life expectancy charts are accurate, I probably have about fifty springs left, which means fifty more rhubarb recipes to love. The fifty springs part is sort of depressing, but on the upside, it’s really quite a lot of rhubarb. I’m looking forward to it. In the meantime, I am pleased to announce that this spring, my allegiance lies in a pot of roasted rhubarb with white wine and vanilla bean. Eaten cold, ideally. This particular recipe was inspired by a series of seasonal recipe collections called Canal House Cooking,…
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