Vanilla Pan-Roasted Rhubarb
Ингредиенты
- 1 lb (450 g) rhubarb, cut into 2-inch (5 cm) pieces
- ½ cup (105 g) sugar
- 1 tbsp (15 ml) lemon juice
- 1 vanilla bean, split lengthwise and seeds scraped
Инструкция
- In a large non-stick skillet off the heat, combine all of the ingredients. Bring to a boil over medium-high heat, being careful not to burn the sugar. Cook over medium heat for 2 minutes or until the rhubarb is tender, stirring often (see note).
- Remove from the heat and let cool. The pan-roasted rhubarb will keep for 1 week in an airtight container in the refrigerator. Let sit out at room temperature for 15 minutes before serving.
