Rhubarb Orange
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 14ounces rhubarb
- 1blood or navel orange
- 2vanilla beans
- 3tablespoons Demerara sugar
- ⅔cup creme fraiche
Nutritional analysis per serving (4 servings)
145 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 2 grams protein; 18 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2½-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Step 2
Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Private Notes
Comments
This was undercooked and bitter. So, after following these instructions (except I cut my pieces at 1 1/2" to avoid long strings), I added more juice (1 blood orange to the navel orange that was already there), 3 more T sugar (I used Rapadura which is similar to Demerara), and baked at 350 for an additional 20 minutes. Then it was DELICIOUS.. not too sweet, just perfect with the crème fraiche.
I agree that the sugar amount in this recipe is too small. I have cooked a similar recipe for Baked Rhubarb Compote, based upon a recipe by Alice Waters in Chez Panisse Fruit, in my memoir-ish and topical food blog, Cooking the Kitchen. Take a peak, at http://www.cookingthekitchen.com/baked-rhubarb-compote/
and enjoy.
Wonder if Brits prefer their rhubarb less sweet than Americans. Seems that this recipe is adapted from one at the London River Cafe in the UK. While in England last year on vacation I had a rhubarb tart that was rather sour and bitter to my taste. So maybe it's a cultural difference.
I used 1/4t vanilla extract, 1/4t kosher salt, 1/2t cardamom and 2T turbinado sugar. Baked 300 for 25 minutes so rhubarb still holds some shape and liquid is reduced. Really excellent over Greek Yogurt.
Delicious! Agree with other commenter, a little extra sugar and orange juice. Cooked 40 mins, cooled, put over Greek yogurt - YUM.