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V Oven Roasted Rhubarb Compote
From Melissa McClellan, Preserving by the pint; makes 2 half pint jars
1 pound rhubarb
1/4 cup granulated sugar
2 vanilla beans
1 lemon
Preheat oven to 350. Wash rhubarb and chop into 2-inch lengths. Arrange pieces in bottom of a baking dish.
Put sugar in a small mixing bowl. Scrape vanilla beans from the pods and add to the sugar. Using a fine rasp, grate in lemon zest. Toss well, then sprinkle over the rhubarb. Cut the lemon in half and squeeze the juice from one half over the rhubarb.
Roast for 20-25 minutes, until rhubarb pieces are tender but haven't lost their shape. When they are done, the pink stems color should have faded.
If you are canning for long-term storage, while the rhubarb is roasting, prepare a boiling water bath an 2 half-pint jars per recipe. process jars for 10 minutes. If not, it will keep in your fridge covered for 1 to 2 weeks.