I’ve been futzing around with rhubarb for a couple of weeks, since the moment the pink stalks first appeared in my local markets.
I had some rhubarb left over, but didn’t want to make something too sweet/rich. I wanted to branch out from the typical combination with strawberries, but most of all, I really wanted to taste the rhubarb. When I found a baked rhubarb recipe in my new favorite cookbook, Italian Two Easy: Simple Recipes from the London River Cafe, I knew it would be perfect.
This recipe is not meant to be too sweet, and the rhubarb’s not meant to turn to mush. I’ve been craving blackberries so I added them…
…as well as some grated ginger and maple syrup, along with the vanilla bean and the orange juice from the original recipe.
Though the recipe only calls for 20 minutes of baking time, I cooked this for about 35 minutes. If you want the rhubarb softer, you can turn up the heat a bit, or just cook it a little longer. I sprinkled some organic sugar onto the fruit after baking, but I like how the rhubarb is still fairly tart. You may want to add more maple syrup/sugar if you are looking for a sweeter result.
This is delicious for breakfast with Greek yogurt and it’s very good over pancakes. I imagine it’s also fabulous with crème fraîche or vanilla ice cream for dessert.
I use vanilla beans from Marx Foods. If you don’t have a vanilla bean, use 1/2-1 teaspoon of vanilla extract instead, and mix it up with the maple syrup and orange juice.
Recipe for Baked Rhubarb and Blackberries with Vanilla
Adapted from Italian Two Easy by Rose Gray and Ruth Rogers
* 5 stalks of rhubarb, trimmed and sliced into 1-2 inch long pieces
* 2 cups of fresh blackberries, rinsed (or try any fresh berry that you like)
* 1/4 cup pure maple syrup (I'm sure honey would work well, too)
*1 tablespoon grated ginger- optional
*1 vanilla bean, split in half
* juice of 1 orange (I used a blood orange)
*organic sugar for sprinkling
1. Preheat oven to 300°F. Arrange rhubarb pieces and blackberries in a baking dish (I used a round pie plate).
2. Scrape out some of the vanilla seeds and mix with the maple syrup and the orange juice. Add the grated ginger and drizzle over the rhubarb and berries. Lay the vanilla bean over the fruit in the baking dish.
3. Bake for 35 minutes, or until rhubarb is tender. Sprinkle with the organic sugar and discard the vanilla bean before serving.
A Few More Great Looking Recipes for Rhubarb:
Blueberry Rhubarb Preserves from In Jennie’s Kitchen
Rhubarb Raspberry Polenta Cake from Veggie Belly
Gluten Free Rhubarb Tartelettes from Helene at Tartelette