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Oven-Roasted Rhubarb Compote

Makes 2 half-pint jars 1 pound rhubarb 1/4 cup granulated sugar 2 vanilla beans 1 lemon 1. Preheat oven to 350 degrees. Wash rhubarb and chop into 2-inch lengths. Arrange pieces in the bottom of a baking dish.

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Makes 2 half-pint jars

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1 pound rhubarb

1/4 cup granulated sugar

2 vanilla beans

1 lemon

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1. Preheat oven to 350 degrees. Wash rhubarb and chop into 2-inch lengths. Arrange pieces in the bottom of a baking dish.

2. Put sugar in a small mixing bowl. Scrape vanilla bean seeds from the pods and add to the sugar. Using a fine rasp, grate in lemon zest. Toss well and then sprinkle over the rhubarb. Cut the lemon in half and squeeze the juice from one half over the rhubarb.

3. Roast for 20 to 25 minutes, until rhubarb pieces are tender but haven't lost their shape. When they're done, the color should have faded into a dusky pink.

4. If you're canning for long-term storage, while the rhubarb is roasting prepare a boiling water bath and two half-pint jars (refer to FoodInJars.com or your favorite canning cookbook for a detailed guide) and process for 10 minutes. If not, it will last, covered in your fridge for one to two weeks.

- Marissa McClellan, Preserving by the Pint

Per serving (based on 6): 50 calories; 1 gram protein; 13 grams carbohydrates; 10 grams sugar; 0 grams fat; 0 milligrams cholesterol; 3 milligrams sodium; 2 grams dietary fiber.EndText

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