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Baked Rhubarb

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.

  • Servings: 4
Baked Rhubarb

Source: The Martha Stewart Show, April 2010

Ingredients

  • 2 tablespoons (1/4 stick) unsalted butter, cut in pieces, plus more for baking dish
  • 8 cups fresh rhubarb, chopped in 1-inch pieces
  • 3/4 cup Vanilla Sugar
  • 1/4 cup heavy cream
  • Creme fraiche, for serving

Directions

  1. 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.

  2. Preheat oven to 375 degrees.

  3. Sprinkle remaining sugar over rhubarb and dot with butter; transfer to oven and bake until rhubarb is almost tender, about 20 minutes.

  4. Pour cream around rhubarb and continue to bake 5 minutes more. Serve warm with creme fraiche.

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