Maple Roasted Rhubarb with Ginger & Orange
Rhubarb gets tossed with maple syrup, fresh ginger, orange juice and zest, and vanilla extract to create a tart, sweet compote perfect for spooning over yogurt, oatmeal, ice cream, or cake.
Ingredients
- 12 large rhubarb stalks about 8 cups, sliced
- 1/3-1/2 cup maple syrup*
- zest and juice from half a large orange
- 2- inches of fresh ginger
- 2 teaspoons vanilla extract if you swapped this with bourbon I wouldn't be mad at you
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit. Pull out a large oven-proof baking dish like a casserole dish or a brownie pan: it should be big enough to hold at least 8 cups of rhubarb.
- 2. Slice rhubarb into 2-inch pieces and put in baking dish. Peel and finely dice the ginger, then add it to the rhubarb with all remaining ingredients.
- 3. Stir to combine, then bake for 45 minutes, or until rhubarb has softened and is starting to darken around the edges. Do not stir at all while cooking, or the rhubarb will fall apart. It will still taste good, but more like a rhubarb jam than spoonable chunks of fruit.
- 4. Serve warm over ice cream, cake, or pancakes, or cold over yogurt, oatmeal, or anywhere else a juicy, jammy spoonful of tart-sweet fruit is welcome.
Notes
*Use more syrup, as desired, to make it sweeter. 1/3 cup of maple syrup makes this more on the tart side, while 1/2 cup is a more noticeable sweet, dessert-appropriate level of sweetness.