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A lot of rhubarb

I am reliably fickle about rhubarb recipes. Every spring, I think, I am destined to fall for a different one. At this point in my life, if all goes well and life expectancy charts are accurate, I probably have about fifty springs left, which means fifty more rhubarb recipes to love. The fifty springs part is sort of depressing, but on the upside, it’s really quite a lot of rhubarb. I’m looking forward to it.

In the meantime, I am pleased to announce that this spring, my allegiance lies in a pot of roasted rhubarb with white wine and vanilla bean. Eaten cold, ideally.

This particular recipe was inspired by a series of seasonal recipe collections called Canal House Cooking, which I learned about from my friend Maria. Canal House Cooking is hard to describe, and I love that about it. Written, photographed, illustrated, and published by Christopher Hirsheimer and Melissa Hamilton, a founding editor of Saveur magazine and the former food editor of the same, respectively, it’s part magazine and part cookbook, published in three volumes a year: Summer, Fall & Holiday, and Winter & Spring. I bought a three-volume subscription when I first learned of it, and when the third volume arrived a few weeks ago, I renewed my subscription in under 24 hours. I think this makes me an official fan. I want to cook almost every recipe they print, and the books themselves are so inviting, so elegant but easygoing in tone, that I sort of want to carry one around with me everywhere, just to keep the good feeling going. I think this makes me an official creepy person.

Either way, in the most recent volume, the third one, Winter & Spring, there is a recipe for roasted rhubarb in red wine, and it caught my eye. So when I spotted some rhubarb at the farmers’ market last weekend, I bought a couple of pounds with this recipe in mind. As it happened, however, when I got home, I discovered that I didn’t have an open bottle of red wine lying around. It seemed wasteful to open a new one only to use a small portion, so I decided to use the open bottle of white wine that I did have lying around. I’m not sure how my white wine version compares to the original, and I may never find out, because now that I’ve made it this way, I feel no desire to make anything else, ever. Not before next spring. You understand.

Cooked rhubarb rarely wins beauty contests, and this recipe won’t change that record. But it’s delicious enough that I don’t care. It’s fresh rhubarb, cut into short lengths, tossed in a pot with wine and sugar and a vanilla bean, baked until it goes tender enough to slump juicily on the end of a fork. I’ve made a very similar recipe that called for water instead of wine and orange zest instead of vanilla, and it’s very good, too. But what’s outstanding about this is just that: the wine and the vanilla. Where water works fine, wine brings a flavor and fragrance of its own, an added dimension, a dose of sweetness and acidity that balance and complement the flavor of rhubarb. And though I do like rhubarb with orange in almost any incarnation, vanilla bean is subtler, able to bring out and underline the best in rhubarb without masking it. It’s not too sweet, and it’s not too tart, and though it would probably be nice with Greek yogurt or ice cream or a simple cake, I take mine straight, by which I mean straight out of the refrigerator. I don’t even need a plate.

P.S. See you out there!

Roasted Rhubarb
Inspired by Canal House Cooking, Volume 3

For the wine here, I used our house white at Delancey: Château de Pellehaut Harmonie de Gascogne, a blend of Ugni Blanc, Colombard, Gros Manseng, Chardonnay, and Sauvignon Blanc. It’s bright and crisp and citrusy.

2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split

Set a rack in the lower third of the oven, and preheat the oven to 350°F.

Put the rhubarb in a Dutch oven or other deep oven-safe pot. Add the sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for about 30 minutes, or until very tender, giving the pot a gentle stir about midway through to ensure that the rhubarb cooks evenly.

Note: I like to eat this cold, though I imagine you could also serve it warm.

Yield: 4 to 6 servings, depending on how greedy you are.


Anonymous Robyn said...

I have yet to work up the courage to cook with rhubarb. It's tartness frightens me. Maybe I'll give this recipe a go — I've never seen a recipe that includes wine before...

12:33 AM, March 29, 2010  
Anonymous Janet(Pantry Bites) said...

It looks amazing. I never thought to use white wine when stewing rhubarb.

12:33 AM, March 29, 2010  
Anonymous Julie said...

Miam miam de la rhubarbe!
I remember the rhubarb/banane/vanilla pie of my mother... The fresh rhubarb of our garden. A delicious dessert!

1:34 AM, March 29, 2010  
Blogger Poires au Chocolat said...

I've recently discovered roasting rhubarb, but I'd never thought of adding white wine. Interesting...

I just toss mine in brown sugar. It held it's shape well actually, and I think it was the prettiest rhubarb I've ever made! I made little tarts filled vanilla pastry cream and topped with the rhubarb - so tasty. It's on my blog.

2:18 AM, March 29, 2010  
Anonymous Ksenia said...

Can you believe that I have never tried rhubarb? I even don't know how it's called in Spanish!
But your writing style is so entertaining that I don't mind not being able to cook the recipe :)

2:36 AM, March 29, 2010  
Blogger Vanessa said...

I've only ever cooked with rhubarb once and both times, the results were awful. This is quite likely down to me rather than the fruit! Thanks for another beautiful and inpiring recipe which makes even me want to give rhubarb another chance. After all, there are probably still another 5o more springs to practise, right?

3:07 AM, March 29, 2010  
Anonymous Adele @ WillworkforBiltong said...

Rhubarb is one of those things I can't seem to get the hang of, but this looks so delicious, I'll have to try it.

3:10 AM, March 29, 2010  
Blogger Eileen said...

Hi Molly,

I recently started to read food blogs and I have to say you are an amazing (and my favorite) writer! I couldn't help but read everything you wrote since you started in 2004. I can practically taste every word that is written on this site...You encourage me to try some recipes and food that I've always been afraid to and inspire me to start my own blog. Thank you so much and can't wait to read you book! <3

3:16 AM, March 29, 2010  
Anonymous Jessica @ How Sweet said...

Sounds delicious! I will have to try adding wine!

3:40 AM, March 29, 2010  
Blogger Aubrey said...

mmm, delicious and so perfectly spring! i like its versatility, too. i'm sure it's delicious, like you say, forked cold from the fridge, but i'd also like to try it over a slice of, say, your everday cake, maybe with a plop of creme fraiche. or pooled, warm, over vanilla bean ice cream. or folded into whipped cream and spooned over pound or angel food cake.

3:54 AM, March 29, 2010  
Blogger Romaine said...

You make this sound so good--I'm almost persuaded. But I'm with Robyn. The tartness of rhubarb frightens me also.

4:02 AM, March 29, 2010  
Blogger Lickedspoon said...

If recipe stalking makes you creepy, specifically rhubarb recipe stalking, then I'm going to be creepy right along with you. I love rhubarb too. I was so excited yesterday to see the new leaves unfurling from the soil in my garden, I went straight to the market and bought another root to create another little patch of delicious pink stalks. I love the idea of poaching in white wine and vanilla. Can't wait to try it.

4:06 AM, March 29, 2010  
Blogger monica said...

my mom adores rhubarb, I think I may make this for her, since no one else in the family likes rhubarb she has never made anything with it (she is unselfish that way) so I will be the favorite daughter again and surprise her with this dish...thanks!

4:07 AM, March 29, 2010  
Blogger Silke said...

I LOVE rhubarb as does my husband. Must try this immediately... Thank you!! :) Silke

4:08 AM, March 29, 2010  
Blogger Blair said...

I have only attempted rhubarb once in a rhubarb and strawberry soup which was a disaster and since then haven't attempted to cook with it. However add the words wine and vanilla to anything and I am hopping on that train!! I will have to try this one. Also looking forward to seeing you April 6th in NYC!

4:14 AM, March 29, 2010  
Anonymous Victoria said...


I have rhubarb in the garden upstate, so I am going to try this recipe, which sounds amazing, as soon as it comes up.

Thanks for the tip on Canal House Cooking. It looks amazing; I have already ordered Volumes 1, 2 and 3.

4:29 AM, March 29, 2010  
Blogger Blondie's Journal said...

I like you innovate and substitute white wine for red, and vice versa. It's adventuress and that is what cooking is all about for me. I am going to try this recipe. I have only made strawberry rhubarb pie, so making a veggie dish will be fun. I had to laugh that you eat it straight out of the fridge...sometimes without a plate. I am not alone!

I'd like to see a copy of Canal House Cooking. Maybe I can find an issue at a good bookstore. It must be pretty darn good if you carry it around with you!

Thanks for another wonderful post!


5:01 AM, March 29, 2010  
Anonymous Anonymous said...

When I lived in Canada a neighbor gave me rhubarb out of her garden. Being a native Texan I'd never heard of it, but found a recipe for rhubarb custard pie and charged ahead. It was the best pie I'd ever eaten and have never forgotten it. Meanwhile I moved home to Texas and tried to make it again over the years, but the rhubarb you can buy in the stores here is a pale comparison to homegrown. If only I could grow rhubarb in Texas....

5:13 AM, March 29, 2010  
Anonymous Reginald said...

i'm no stranger

to the kitchen but

i have to admit, i'm

a rhubard novice.

like robyn, i've been a

rhubard chicken. but

i'm feeling inspired!

great job!

5:18 AM, March 29, 2010  
Anonymous iga@thedelishdish said...

ive been seeing gorgeous bright rhubarb in the stores and have been dying to try roasting it (ive only ever used it in a crumble)...this recipe is too easy to pass up!

5:27 AM, March 29, 2010  
Blogger the lacquer spoon said...

Rhubarb is a kind of expensive in Japan, but for me, that's the one to try for baking! The natural lively colour is so beautiful :)

5:50 AM, March 29, 2010  
OpenID erstwhiledear said...

I'm going to try to come see you next week in Brookline!

5:55 AM, March 29, 2010  
Blogger Gemma said...

I really need to try rhubarb again to see if I like it now - so far my childhood hatred has held firm but, on another note, thanks for introducing me to these books, they look great, just trying to find out if they will ship to Europe so fingers crossed.

6:06 AM, March 29, 2010  
Anonymous Anonymous said...

HHhhhmmm. Rhubarb. Brings back memories of childhood summer visits to my grandmother's Iowa farm. She was a dreadful cook (though a very educated woman, teacher/librarian, who'd rather be out the house for the most part), but she did make the most incredible rhubarb crisp as I remember...sort of a crumble like topping on top of the baked rhubarb. I think you've inspired me to find her recipe and give it a try.

6:31 AM, March 29, 2010  
Blogger Christina said...

I love rhubarb! I'm most familiar with it in pies and crisps, since that's what my mom made with it when I was little, but I can't wait to try it stewed, like this, to get more straight-up, spring-time, sweet-tart flavor.

6:33 AM, March 29, 2010  
Blogger shari said...

aren't the canal house books amazing? can't wait to try the rhubarb recipe. i'm a little impatient for spring produce. xo

6:33 AM, March 29, 2010  
Anonymous Anonymous said...

My family has grown rhubarb on our property for generations. I love it! I remember as a kid eating it raw dipped in sugar. I too always look forward to spring and new recipes as my mother hands me several ziplock bags of frozen chopped rhubarb along with some fresh stalks if I visit at the right time. Thanks for sharing yours.

- Molly K.

6:47 AM, March 29, 2010  
Anonymous Robin (Hippo Flambe) said...

This time of year when I am hungrily awaiting the first rhubarb, asparagus and other spring food the blogosphere is very hard for a Vermonter. I will have to mark this recipe and go glare at the patch of ground where my rhubarb will appear.

In the meantime I will pitifully sit on my couch dreaming of a dinner of lamb stew with mint and rhubarb, asparagus with brown butter and a dessert of roasted rhubarb. Sigh.


6:52 AM, March 29, 2010  
Blogger jacqui | happyjackeats said...

oh! i've been looking for a way to try rhubarb without having to make a pie...this is it! this is it! thank you, molly.

6:58 AM, March 29, 2010  
Anonymous Maddie said...

I've never attempted to make anything rhubarb-y, but now I'm certainly inspired to. Thanks for the push!

7:11 AM, March 29, 2010  
OpenID sasasunakku said...

I bought my first bunch of rhubarb today and was so excited! It's really spring.

7:16 AM, March 29, 2010  
Blogger Kirsten said...

I love rhubard. Your recipe seems deliciuos. Can't wait to buy my first one for this year. Thanks.

7:20 AM, March 29, 2010  
Blogger Ann said...

yum! i can't wait to try it! i permanently trust your rhubarb judgment after the baked rhubarb with fresh ricotta recipe you posted a couple of years ago.

isn't that just the best thing about foods? there are so many more seasons and years of meals ahead of us. we get hungry every day...

7:21 AM, March 29, 2010  
Blogger J said...

Sounds utterly wonderful - It's definitely a recipe I'll be falling in love with. I think Rhubarb has a fantastic flavour so I thank you for sharing this recipe.

7:29 AM, March 29, 2010  
Blogger Lori said...

As I gaze onto my snow-covered rhubarb patch, I look forward to that first harvest. Thanks for yet another treat from your kitchen !

7:30 AM, March 29, 2010  
Anonymous Angela said...

I feel the exact same way as you do about a great cookbook--I want to carry it around with me because of how it makes me feel. Oh, dear, does that mean I'm creepy???

7:32 AM, March 29, 2010  
Blogger Jenious said...

When we acquired our slice of dirt in a community garden, a beastly rhubarb plant welcomed us with its sprawling, gangly arms. I’ve ventured to sweeten its tart nature through crisps, but not much else. I like the sound of this recipe though, especially since I often have a spot of white wine lying in wait for such an adventure.

7:47 AM, March 29, 2010  
Blogger Nancy said...

So lovely. Every spring I say I'm going to make a rhubarb something, but then the season escapes me. I think this will be the year I finally make good on my intention, and the recipe!

7:53 AM, March 29, 2010  
Anonymous Jackie said...

Oh man, now I too am so tempted to subscribe to Canal House! The books look incredible, as does your recipe for rhubarb. Mmm, can't wait til it's showing up in my farmers' market!

Hope to see you on the 7th in Chelsea Market!

8:15 AM, March 29, 2010  
Anonymous Blossoms said...

I loved the Lemon and Sea Salt Focaccia from this issue, too! The recipe is here . Also, they have a nice preview of the book, with a few more recipes, on their website. I often wonder how I could arrange my life so that my day job involves hanging out and cooking with a good friend in a restored warehouse that's decked out with three stoves, one of them wood burning, an amazing pantry and a well-stocked bar. Sigh.

8:21 AM, March 29, 2010  
Anonymous prerna said...

Rhubarb?? uhhh!!
I guess I have to work hard on my cooking skills and courage to pick one and then cook it..Its gonna take a while.

8:37 AM, March 29, 2010  
Blogger Nicole said...

I have always said that there are very few people in the world that actually like Rhubarb. The reason I think that is because so many recipes drown Rhubarb in sugar. I always choose recipes that let the natural Rhubarb flavor shine through. This looks like a good one.

9:10 AM, March 29, 2010  
Blogger cottonjens said...

i look intently and a little longingly at rhubarb in the produce dept then walk on by. it's intimidating to me!!! growing up my mom, dad and i ate all the strawberry rhubarb pie, while my 5 sibs passed on it. it was unusual but that made it a remarkably memorable dessert, esp good w/vanilla ice cream. as our 94 yr old neighbor Miss Lillian would say (with feeling): it was *just* deLISHus. ciao gia

9:33 AM, March 29, 2010  
Blogger Rosiecat said...

I want to get on the rhubarb bandwagon this year! This recipe sounds like a good place to start. I love a good chop-and-stir dish--some days that's about all I can handle in the kitchen. That, and a spoon-to-mouth movement afterward, preferably while sitting on the couch otherwise comatose.

Happy spring, Molly!

9:52 AM, March 29, 2010  
Anonymous Jen said...

Hey Molly, (my first question!) I'm so excited. Do you think it would work to make a cobbler with this recipe? Stew the rhubarb as you have here, make the biscuit dough then back in the oven for another 15-20 mins?

Thank you for reading my mind, by the way. :)

10:15 AM, March 29, 2010  
Blogger kickpleat said...

For the first time in my life I've purchased vanilla beans. I haven't done anything with them yet, as I tend to be a hoarder....however, this makes me want to crack open a bean (or whatever it is one does with them). Now I just need some fresh market rhubarb and I can make a vibrant leap into spring.

10:16 AM, March 29, 2010  
Anonymous Bridgit said...

May I suggest that you try 2 rhubarb recipes this spring? This one is more for the end of rhubarb season when the mullberries come in. Mullberries (as you may know) are abundant, but a bit boring. Their sweetness combined with rhubarb's tart brightness is positively delicious. A little ginger and cinnamon are nice compliments. I've used this combination with lemon in a jam/compote sort of way, but also for pie. Both were definitely worth making again.

12:48 PM, March 29, 2010  
Blogger Kate said...

I've had rhubarb on my mind too! Just wrote about cherry rhubarb pie on my blog. It's the only plant in my garden that I haven't killed with neglect, and in a couple weeks I'll be able to harvest a few stalks. I'm definitely going to try your recipe the next time I don't have time for pastry. Cheers!

1:24 PM, March 29, 2010  
Blogger Whitney said...

Oh I can't wait until we get rhubarb here in Iowa! It will be at least another two months though. I totally identify with trying a new rhubarb recipe every spring! I think it's quite versatile, from savory to sweet and every which way in between!

2:09 PM, March 29, 2010  
Blogger Deanna said...

To the best of my knowledge I have never had rhubard. Hopefully it tastes good with my (nearly flat because it has been open for a few days) bottle of champagne.

2:17 PM, March 29, 2010  
Blogger Anne Zimmerman said...

This looks amazing. It might be on my Easter menu -- ok, it is the only thing on my Easter menu at the moment. Is that a problem?

2:54 PM, March 29, 2010  
Blogger Denise | Chez Danisse said...

It actually looks quite pretty, to me.

3:09 PM, March 29, 2010  
Anonymous Amber said...

I want this with a little scoop of homemade vanilla ice cream!

3:53 PM, March 29, 2010  
Blogger Crystallyn said...

I LOVE Rhubarb...will definitely have to try this.

Just made Martha Stewart's Strawberry Rhubarb ice cream--I was skeptical, but omg, seriously some of the best ice cream I've made. Worth checking out if you make ice cream and love rhubarb!

3:55 PM, March 29, 2010  
Anonymous Yumi @ Natsukashii said...

Molly ~ I'm a late bloomer in the blogosphere... I recently picked up your book and am almost at the end. So lovely!!! Thank you sharing and I'm dying to delve into the recipes. Can't wait. Congratulations to both you & husband on your successes!

4:54 PM, March 29, 2010  
Blogger Jennie said...

I didn't read all the comments, so I don't know if someone already suggested it, but have you tried this http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/. It is truly one of the best coffee cakes ever, and the rhubarb is stellar.

8:45 PM, March 29, 2010  
Blogger mosey said...

When I was growing up, the only thing that grew consistently in my parents' garden was rhubarb. My mom (and my grandmother) would stew it and we would make rhubarb/strawberry crisp (or crumble). Such an essential and lovely part of my childhood.

9:02 PM, March 29, 2010  
Anonymous Jen/YVR said...

Rhubarb was always a summer fixture in our house growing up as we always had at least two huge plants in the garden.

My mom's standard was kind of a riff on an upside-down cake - except saucier. Half fill a casserole dish (classic white Corningware with the blue flowers, if possible) with finely chopped rhubarb mixed with sugar to taste and a couple tablespoons of flour, then top with a half-recipe of whatever white cake batter you prefer. Bake at 350 till the cake is cooked through. The rhubarb, flour, and sugar mixture will have formed a lovely sauce at the bottom of the dish, to be scooped out along with the cake. Serve warm or at room temp, preferably drizzled with cream. It's also fantastic the next day, eaten chilled out of the fridge.

My other favourite is one of Nigella's recipes. You roast the rhubarb just with sugar, covered with foil, till it's totally soft. Put thru a mesh strainer and press on the solids, collecting all the juice in a saucepan. Boil down the juices till it's a nice thickish syrup, and let cool a bit. In the meantime, whip heavy cream with just a touch of sugar, then fold in the reserved pulp and syrup, just till combined. It should be marbled with pink, not totally mixed. Et voila - rhubarb fool.

9:40 PM, March 29, 2010  
Anonymous Anonymous said...

Hi, I read your post from Manchester in the North of England. I love rhubarb so much that I went on a rhubarb tour recently in Yorkshire's "Rhubarb Triangle" (Yorkshire is our neighbouring county). Fascinating trip hosted by a formidable lady rhubarb producer called Janet Oldroyd. If you'd like to see some pictures of how we grow rhubarb in the UK please go to www.rhubarbfool.co.uk/category/rhubarb

4:31 AM, March 30, 2010  
Blogger Elizabeth said...

Hi Molly,

We are fond of Mark Bittman's savory rhubarb omelet with cottage cheese. Basically, you braise rhubarb in a bit of butter, water, salt and pepper in your omelet pan until tender. Then you boil off extra liquid. Pour beaten eggs mixed w cottage cheese on top. Cook over medium heat until ready; when impatient, I finish of under broiler to get that last bit of cooked-ness. Very yummy w toasted black bread.

It won't win beauty contests, but it is intriguingly creamy, astringent and eggy.

Elizabeth (and Christoph)

4:34 AM, March 30, 2010  
Anonymous my little expat kitchen said...

I'm not scared of many things but rhubarb is one of them. Hmm.. I'll have to think about making this or not... Roasted rhubarb sounds really interesting though. Thanks for sharing!

5:53 AM, March 30, 2010  
Anonymous christopher Hirsheimer said...

Hi there Molly, Gosh thanks so much for putting us on Orangette, we love your site. It's so smart and we love your pictures...makes you want to run right into the kitchen and cook. This is a very shabby thank you note but we send lots of love to replace the thick creamy note paper and the fountain pen that it is lacking.
Viva rhubarb!
All our best and thanks,
Christopher, Melissa & Julie at Canal House Cooking

7:27 AM, March 30, 2010  
Anonymous Hallie @ Daily Bites said...

What a lovely way to use rhubarb. So often recipes with rhubarb call for cups and cups of sugar to tame its tartness, but this one looks much more modest. I'm eager to give it a try!

7:36 AM, March 30, 2010  
Anonymous Melanie said...

Thank you for coming to Corte Madera! You struck many chords in me. We have many of the same feelings about food, and I need to explore where that will be taking me. I drew a blank when you were signing my book, but I wanted to tell you I love the oatmeal pancakes and the far-from disaster cake, which I made for my 30th birthday :)

7:53 AM, March 30, 2010  
Blogger red ticking said...

rhubarb is such a sentimental food for me... i remember my mother "stewing it" growing up... and i ever liked it... hhhmmm wow i was missing out. now i cant get enough. this recipe looks amazing.. and i will pass it along to her..

would love to meet you... coffee or a pizza sometime?
my store is in madison valley but can surely come over your way...

8:08 AM, March 30, 2010  
Anonymous Margie said...


For some reason, rhubarb shows up later in Los Angeles than anywhere else, even though most of our produce appears earlier than the NW.

Growing up in Alaska, rhubarb was one of the few fruits and veggies that grew well without a lot of work, so we would spend late spring/early summer gorging on strawberry-rhubarb compote, rhubarb crumble, and my favorite: rhubarb custard pie. It looks horrible, but the tart rhubarb resting in a bed of sweet custard is fantastic.

I think as soon as rhubarb comes to market here, I'm going to adapt the recipe into a tart or galette.

8:29 AM, March 30, 2010  
Blogger Knitting Out Loud said...

Can hardly wait for the rhubarb to come up here in Maine, this looks delicious!

10:00 AM, March 30, 2010  
Blogger zuzazak said...

for me it has to be rhubarb crumble
...rhubarb sprikled with brown sugar and then the topping: flour butter and brown sugar blended together like to make breadcrumb like mix, with a good pinch of mixed spice and a handful of oats. roasted for about half an hour at 150 degrees C. Served with single cream - yum!


10:10 AM, March 30, 2010  
Blogger Cheryl Arkison said...

Lovely! I'm also a huge fan of rhubarb with cardamom.

11:34 AM, March 30, 2010  
Blogger Freya said...

Hooray for your post! I was just staring at some leftover rhubarb thinking I wanted something besides pie.
Don't get me wrong. My husband makes the best pie and he has honed his skills on rhubarb pie. I love love love rhubarb pie. But pie=crust and crust=butter and crisco, and even more calories, and time and dishes and sometimes you just want rhubarb. This looks so good and pretty darn straightforward. Just what I wanted.

2:21 PM, March 30, 2010  
Anonymous Nisrine@Dinners and Dreams said...

Molly, I almost never cook with rhubarb. Roasted sounds especially delicious. I will try it and let you know.

3:38 PM, March 30, 2010  
Blogger Anna said...

i had stewed rhubarb last night, like every year, with our passover seder. boiled down with a touch of sugar and some raspberry juice. it is the taste of spring to me.

*i was touched to see the baker's daughter of your link list, molly! you made my day :)*

4:28 PM, March 30, 2010  
Blogger Zoë Yule said...

rhubarb and strawberry - hands down the most awe-inspiring fruit combination on this planet. If you get the proportions right (1:1) you don't need any added sugar, and a little orange zest is good too. I've had rhubarb a lot of different ways in my life, but nothing yet beats the combination with strawbs - taste-bud tingling! I can see how wine would work well - kind of citrusy, with the softness of the vanilla to take the edge off - great idea.

5:03 PM, March 30, 2010  
Blogger Heena said...

I've never had rhubarb! (We don't have it back home in India. But I do miss the mangoes, pineapples, chikoos, etc. that we do so easily get there.) Maybe this will be my introduction to rhubarb and we will be best mates forever :)

6:46 PM, March 30, 2010  
Anonymous molly said...

We have two dozen rhubarb torpedos just poking through the thawing dirt. I'm thinking of watering them with pinot grigio, just to get a head start on things.

7:24 PM, March 30, 2010  
Blogger Mommy of three said...

1. I have never cooked rhubarb, I didn't eve know how to spell it. My husband loves rhubarb pie. I'm going to make him one.
2 I saw you tonight in LA and it was great. You seemed in real life just like you do here on your blog--like a friend and we could have gone out for coffee afterwards. I am so glad I was able to make it.
3. It makes me feel better to hear you call yourself a recipe stalker cause that is kind of how I feel about your blog. But I promise I'm not creepy. It's just that you are my favorite.

12:03 AM, March 31, 2010  
OpenID agnesl said...

Our allotment garden yields unbelievable amounts of rhubarb. This recipe will def help me get rid of a tiny fraction of it - any one looking for a rhubarb source let me know and I'll freeze some and mail it. http://mydailyburn.wordpress.com/2010/03/31/yield/

3:59 AM, March 31, 2010  
Blogger katherine said...

Brilliant! I was just pondering rhubarb this weekend--the organic produce store on the corner has had a ton of it lately and it stares me in the face, simultaneously flirting with and taunting me, every time I go in there. I've never prepared it before. I'm inspired to try it.

9:30 AM, March 31, 2010  
Anonymous heather @ chiknpastry said...

interesting that you're mentioning this. i actually just got back from seattle (thanks for the page link to recommendations), and we went to Poppy where one of their little mini dishes was pickled rhubarb. it was so yum! i've never eaten rhubarb plain, but it was so good, and i bet this wine/vanilla version is good too~!

9:42 AM, March 31, 2010  
Blogger Pille said...

Oh, Molly, we're still waiting for local rhubarb here - and I'm so going to try this version when it's finally around!!!

12:15 PM, March 31, 2010  
Anonymous The Leftoverist said...

I am a rhubarb fanatic myself. Looks like I'm in good company :)

12:22 PM, March 31, 2010  
Blogger Freya said...

i made this yesterday and am eating it today mixed with my nonfat yogurt. It is phenomenal. Thanks again! Delicious.

1:55 PM, March 31, 2010  
Blogger The Frockette said...

I just made this. It was utterly delicious. Poured it all over hot, ricotta hotcakes! So very good.
Will have the left overs tomorrow morning with greek yoghurt. thank you for this recipe!

4:43 AM, April 01, 2010  
OpenID braiseandbutter said...

i recently subscribed to canal house and am oh so excited about trying out their beautiful recipes. we should be seeing rhubarb in the next couple of weeks. hurrah! absolutely wonderful writing as per usual.

10:19 AM, April 01, 2010  
Anonymous Angie Muresan said...

I'm very greedy. This is enough for just me.

2:23 PM, April 01, 2010  
Anonymous Anonymous said...

Perfect timing! Our rhubarb has been ready to harvest for a week or two and I was just thinking about giving it away to any neighbor that would take it before it gets too stringy. I already tried your scone recipe using other dried fruits (and citrus), I wonder if rhubarb might be a possibility using the result of this recipe as an addition to the base mixture?

Another fun fact: "rhubarb" is one of the words that movie extras say over and over when the director wants the sound of random chatter from a crowd for a particular movie scene.

2:59 PM, April 01, 2010  
Blogger Sarah Beam said...

Well that sounds perfectly lovely. Rhubarb has such an ill-sounding name that I don't usually get excited about recipes that call for it, but your description sounds divine.

5:51 PM, April 01, 2010  
Anonymous Robin said...

I love Canal House, too! In volume 3 I haven't managed to get past the mock Caesar salad & my own variations on it yet & have been eying the lemon& sea salt focaccia, beet soup, squash w/candied bacon, onion soup, dried apricot tart, etc... I have to admit I've never yet found a worthy rhubarb recipe but this may be it! Thanks for calling our attentions to it! I love anything I've ever made from your blog, book or Bon Appetit & look forward to seeing you in Brookline next week!

1:11 AM, April 02, 2010  
Blogger Joan said...

Molly I love rhubarb. I can not wait to make this recipe. My mother in law used to make Rhubarb Custard Pie which is all I have ever made with Rhubarb besides sauce. So I am excited about trying this one.

9:14 AM, April 02, 2010  
Anonymous the woodside kitchen said...

roasted rhubard, gotta try it!

12:14 PM, April 02, 2010  
Blogger Molly said...

Anonymous, I love your "fun fact"! Awesome. As for using the rhubarb from this recipe in a scone, I think it could taste terrific, but I'm worried about how you would incorporate it. The rhubarb here gets pretty soft, and it's quite juicy and wet, and it would be very hard to incorporate into scone dough without making a weird, wet, slippery mess.

1:03 PM, April 02, 2010  
Blogger Alix said...

I absolutely love rhubarb. Last summer this http://teaandcookies.blogspot.com/2009/05/rhubarb-revelation.html
was my go-to but, after trying yours last night, I think it might be my new summer recipe. I love the additional citris from the wine. Thank you! Now I just need to find a good canning recipe so I can have it all year.
Take care,

3:12 PM, April 02, 2010  
Blogger Ashley Marie said...

As a fan of both Saveur and Orangette, I will be trying out this recipe as soon as I can find some good rhubard in my local market. I think i'll take mine with some Sara Lee poundcake from the freezer (forgive me) and some vanilla bean ice cream. Thanks!

2:53 PM, April 03, 2010  
Anonymous Mary in San Carlos said...

Easter desserts for 28 are done: buttermilk cupcakes embellished with candy for the 6 kids who will be at the dinner and a strawberry tiramisu and your wonderful lemon yogurt cake for the 22 adults! They are all my husband's family. I doubled the cake recipe for a tall sided 10 in cake pan and added blueberries. I should not have doubled it--my husband, the engineer, tells me-- only added about a third more to the recipe. The cake came out the side of the pan but otherwise looked great. We were able to rescue it. How? By slicing lemons very thin and cooking them for a few minutes in a simple syrup and then draping them over the edge of the cake, covering any mishaps. Your glaze is holding them in place along with a small pile of blueberries in the center of the cake. This cake has become a family and friend favorite--it was specifically asked for by my mother in law--high praise indeed. Happy Easter or whatever spring rite all of the Molly fan's celebrate.

4:47 PM, April 03, 2010  
Anonymous Elaine from Cookware Help said...

Oh, Spring = Rubarb! I can't wait to pick the best rhubarb of the year and make this!

I've been making a rhubarb recipe almost similar to the ingredients of this one but mine is stewed. And yes, with white wine too. I'm so interested to know how the taste would come out if roasted.

Yay, rhubarb!

2:57 AM, April 04, 2010  
Blogger Katie said...

Hi Molly, I just started food-blogging and was wondering how you created your index of recipes. Thank you.

9:07 AM, April 04, 2010  
Anonymous Allison said...

Love this. I ended up using the red wine (b/c that's what I had), and b/c I didn't have time, ended up simmering it on the stove and serving it with the Everyday Cake, which I used for a friend's birthday cake. Fantastic.

10:54 AM, April 04, 2010  
Blogger alwayswinner786 said...

I have never tried rhubarb. But your recipe is so interesting and look so delicious that I must give it a try!

11:00 AM, April 04, 2010  
Anonymous Ida said...

This makes me miss Polaroid even more. Beautiful. Best, Ida

6:49 PM, April 04, 2010  
Anonymous Mark @ Cafe Campana said...

This rhubarb looks great. I have some vanilla panna cottas in the fridge that would accompany this dish very nicely.

1:18 AM, April 05, 2010  
Anonymous rachel said...

I just made this recipe yesterday. It was so different than my traditional rhubarb recipe, the one my sister and i have been making for years (namely rhubarb, strawberries, sugar and water, mixed together and heated on the stove.) this was really delectable though, more tart and robust, i would say, and it is also my new favorite. we enjoyed it over yogurt.

8:31 AM, April 05, 2010  
Blogger hannah | honey & jam said...

i love this idea of simply prepared rhubarb. want!

7:20 PM, April 05, 2010  
Anonymous k said...

Made this for notoriously fickle company. A total hit! Thanks so much.
(p.s. reading your blog always makes me Seattle. A lot.)

8:17 PM, April 05, 2010  
Blogger Bobbi Lewin said...

Oh a harsh face to face with mortality! But to think I only have about 30 springs left makes me want to cherish each one to its absolute fullest. We're still waiting for the rhubarb to grow here, but my husband is already drooling thinking of the pies and crisps to come:)

9:00 AM, April 06, 2010  
Anonymous Nancy Baggett said...

I love rhubarb, too, but strawberries and rhubarb together are to die for. I've been making a strawberry-rhubarb freezer jam that just may be the best jam ever known to man (or woman). I should think that throwing some strawberries into your recipe wouldn't hurt either!

12:55 PM, April 06, 2010  
Anonymous katie said...

This looks delicious. Growing up we ate rhubarb raw from the garden dipped in sugar.

2:18 PM, April 06, 2010  
Blogger Katie said...

The season of artichokes and rhubarbs has finally arrived. I've gathered some rhubarb recipes, and after some mulling over, I'm going to try a couple.

3:37 PM, April 06, 2010  
Anonymous anna said...

I must have made a tasteless connection with a rhubarb in a past life because I usually snicker my nose when I see one at the market. But I'm all grown up now so maybe I'll give this recipe a try. They are awfully pretty.

9:21 PM, April 06, 2010  
Blogger Luisa said...

I think I might give this a try some day soon. I've only made rhubarba and strawberry pie.
It was really nice meeting you at the Brookline book signing at the end. I didn't post our picture but I did give you a plug on today's post:)

7:21 AM, April 07, 2010  
Anonymous Jackie said...

great reading at posman books in chelsea market yesterday! i love having an excuse to wander about chelsea market :) and you were fantastic!
my future mother-in-law is going to love her signed book; thanks so much!

we're going to see about making some pickled grapes for our wedding favors! they sound so unique and delicious.

8:09 AM, April 07, 2010  
Blogger FoodforThought said...

Hi! My name is Lindsay Mackert and I work at an independent bookstore in Tacoma called Garfield Book Company. We recently started a Food For Thought Book Club. We have had authors such as Jennie Shortridge and Erica Bauermeister visit our book club and we wondering if you would be interested in coming to discuss A Homemade Life With us. We would be thrilled to have you!

12:03 PM, April 07, 2010  
Anonymous Jennifer Stewart said...

I grew up in Vermont, and my grandparents used to grow rhubarb. I used to eat rhubarb pie and rhubarb straight from the garden, but I never imagined there were so many different uses for it. I may have to try some of these recipes, if I can get my hands on some here...

1:00 PM, April 07, 2010  
Anonymous SharpKnifeShortSkirt said...

After reading this post I was inspired to try something new. I have eaten a few rhubarb desserts before but I had never made a rhubarb dish myself. So I went to the local market and picked some up. I ended up making a rhubarb cobbler... delicious!

When you think about food and seasons in terms of your lifespan it really puts matters in a different perspective. I am now on a mission to cook at least two new dishes/desserts every season, thank you for your inspiration!

9:59 PM, April 07, 2010  
Anonymous mitzimi @ the-ice-cream-maker.com said...

Rhubarb is definitely my harbinger of spring - our rhubarb plant grows taller and wider than my kids. It even has a name, like a member of our family!

I never thought to try wine with it - will definitely give it a go - thank you!

5:12 AM, April 08, 2010  
Blogger Margarita said...

I love rhubarb on its own or with strawberries in a pie or a muffin! That's delicious!


8:07 PM, April 08, 2010  
Blogger MCC said...

I just read a similar recipe in Andreas Viestad's Kitchen of Light, a book on Norwegian cooking. In my childhood, rhubarb was one of the tortures of my Scandinavian heritage. Having read two recipes in two days (literally, in the past 12 hours), I'm gearing up to give rhubarb another try. Thanks!

5:38 AM, April 09, 2010  
Blogger Tall Latte said...

aside from rhubarb kuchen, rhubarb chutney is amazing. actually i've never met a rhubarb recipe i haven't loved. the ny times passover cookbook has a wonderful rhubarb chutney recipe. serve with salmon and asparagus. there's spring on a plate. aside from all of the obvious passover recipes, it's a great year-round book - especially for folks with wheat intolerance. but the chutney...ah the chutney...oh and the romesco sauce...

1:28 PM, April 09, 2010  
Blogger Kristina said...

I am in blog shock. This is a little bizarre, in a weird universe way. You see, I just discovered the Gluten-free Girl blog, and love love love it. I am also a recent transplant to Seattle, so when I reading that she is based here was like doubly meaningful. I mean, I am in city love with Seattle!

THEN I came across your blog, completely not through Gluten-free Girl, and when I saw that you are now Seattle-based I went gaga, because I simply LOVE your blog and writing! And you have a have-to-have book with a very near in the future Seattle book signing!

THEN I read through your blog that Shauna is a friend of yours! Way too awesome! I could cry from all the awesomeness,because I am a sap that way.

1:26 PM, April 10, 2010  
Blogger Edie Shaw-Ewald said...

What a great idea to roast rhubarb!
I have always stewed it on the stove, but I will bet this makes the flavour more intense! A definite recipe to tr this spring!!

5:31 PM, April 10, 2010  
Anonymous Mel said...

Hi Molly, I've been reading your blog for awhile - it's one of my favourites to read. I've been searching in vain for your book in New Zealand... it was (and still is) only available on 'special order' from Borders. I finally located a local online bookstore and bought a copy of your book in Paperback form. I seriously cannot wait to get it in the post!!
Just thought I would share.
Have a great weekend. Mel

7:21 PM, April 10, 2010  
Blogger Walter Helena said...

Rhubarb softened in wine, beautiful! Your photos are gorgeous on so many levels.

I'm having a fine art giveaway at the end of the month and would love you to drop by my blog to enter, if you'd like :)

Thanks for always making a day more delicious.

12:29 PM, April 11, 2010  
Blogger Sarah said...

After visiting your restaurant, Delancey, and having your rhubarb dessert that was stew rhubarb, a shortcake and whipped cream kissed with mascarpone I became instantly addicted to rhubarb. Thank you for posting this recipe!! I made this rhubarb along with a simple almond cake and then replicated the whipped cream/mascarpone deliciousness to make a Sunday dessert. Perhaps my favorite thing I have eaten in a while!! And like you mentioned the rhubarb is DELICIOUS right out of the fridge by the spoonful! I will have to make this now every week while rhubarb is in season!

7:07 PM, April 11, 2010  
Blogger Kenna-Page said...

Hi Molly,
I am McKenna Berkley and I live in Seattle Washington. I just went and ate at Delancey last night and really enjoyed your pizza.
The way you blog is very interesting and I love all of your recipes.
The pancakes with oats are my favorite.
McKenna Berkley, Age 11

7:28 AM, April 12, 2010  
Anonymous Amy said...

Have you tried the rhubarb muffin recipe in Nigella Lawson's Feast? It's a favorite in our house. She seems to be as fanatic about rhubarb as you (and me).

12:20 PM, April 12, 2010  
Blogger petere said...

excellent post as always

8:16 PM, April 12, 2010  
Anonymous Magda said...

I love rhubarb! :D

5:16 AM, April 13, 2010  
Blogger Carla said...

Great recipe! My friend and I made this last week and I now have a couple pounds of rhubarb and grand plans to use this recipe as filling for individual freezer pies.

10:04 AM, April 13, 2010  
Blogger Knitting Out Loud said...

I made the Marmalade Cake. VERY delicious!!!

10:13 AM, April 13, 2010  
Blogger Katie F. said...

i didn't have any white wine, so i brewed some black tea and used that instead. delicious with ice cream and a good friend.

12:38 PM, April 13, 2010  
Blogger L-Burt said...

This is really really good with vanilla ice cream.

4:23 PM, April 13, 2010  
Anonymous Anonymous said...

This recipe brings back memories growing up. Yum. I come from a German family and my mother would make something very similar and serve it over "runny" vanilla pudding. I also think a little tapioca was added to the cooked rhubard itself.

7:33 PM, April 13, 2010  
Blogger Juc said...

Oh, how I cannot wait until the rhubarbs are ready also here in Estonia. At this moment they are just a few cm long. But soon, soon...

6:43 AM, April 14, 2010  
Blogger Kristina said...

You have a restaurant too?!

11:48 PM, April 14, 2010  
Blogger Belgravia wife - sort of said...

Just a quick note to say THANKYOU ! for featuring rhubarb ! I love the stuff and am enjoying cooking and don't laugh - growing it - I have about a three feet square outside space. Granted it may not be the most visually stunning when cooked ( kind of architectural when in the ground - no ? ) but I just love it ! This is my first visit to your site - bravo !

2:23 AM, April 15, 2010  
Blogger annette said...

My husband and I went to Delancy last week and had the amazing Rhubarb shortbread (at least that's what I think it was called). Whatever it was it was WONDERFUL! Is there any way we could get the recipe for that? Thanks!!!

3:44 PM, April 15, 2010  
Anonymous Feast on the Cheap said...

I've never done much with rhubarb in my own kitchen (usually only in pies) but this has me reconsidering...

8:33 AM, April 18, 2010  
Anonymous SunsetHill Girl said...

I would have told you I don't like rhubarb until I tried this recipe. All the rhubarb recipes I came across used too much sugar, until this one. Now I've picked it up at the farmers market three weeks in a row to make this recipe. It works with yogurt cake, yogurt, ice cream, oatmeal, by itself, things I haven't tried yet I'm sure.

I tried making it with the vanilla bean and with vanilla(no bean in the house), needs a vanilla bean to be it's utmost divine self.

Yummers !

12:19 PM, April 21, 2010  
OpenID yummy2tummy said...

I've never had rhubarb. Never knew what to do with it.

3:00 PM, April 21, 2010  
Anonymous Anonymous said...

Wow thanks for the inspiration. You don't need to post this. Just thought we had so many similarities it was worth mentioning. I have recently started my blog with no clue other than I just love food and will talk about it whenever I can. I am leaving photography to do who knows what. So, I love your photo's! They have an intimate feel that is artistic and beautiful. Totally rock my food photo's! ; )

I spent a good portion of my childhood growing up in WA. digging then, eating fried razor clams and red huckleberries when found... A time when then was transitioning into the ultra modern now. Then Sacramento for a few years giving me easy access to SF. The yum in SF. I have no technical clue about the blogging so find myself completely frusterated!

I guess in the end I just see food as a way of documenting my life, as food comes to mind in the same way a smell reminds you of a certain place and time.

In anycase, I like!


4:41 PM, April 24, 2010  
Anonymous Rose said...

I remember my Swedish-American grandfather's huge backyard garden and every year he would plant tons of rhubarb. Being a small child I was not endeared to this strange looking plant (of which part was poisonous. My initial and subsequent encounters with it have been in pie form only. My mother, however, always wistfully talked of the old days when it was a comforting to have a pot of stewed rhubarb. As I have not had rhubarb in years, I hope to try this recipe.

Hope Delancey is doing very well.

5:29 PM, April 25, 2010  
Blogger al said...

i've never worked with rhubarb, but this looks promising! thanks for the inspiration. http://byaccidentsandsagacity.blogspot.com/

3:49 PM, April 26, 2010  
Anonymous Suzanne said...

I love rhubarb too and will give your recipe a try! yum!

7:53 PM, April 26, 2010  
Anonymous Anonymous said...

Molly, it was delicious. The best part was that my house smelled of vanilla the entire day.

12:23 PM, April 28, 2010  
Blogger Nancy said...

Hi Molly - I made this last night, after rhubarb finally arrived at the market near me. Used sauv blanc, and we had it over vanilla ice cream (and I had it again for breakfast, with yogurt). Delicious!

8:59 AM, April 29, 2010  
Blogger Sally HP said...

This looks amazing! I'm so disappointed that I just found your site, because I live very close to Brookline and would have loved to come to your reading/signing! I am going to buy your book post-haste! I'm moving to Washington State soon, but, of course it's after you're done :) I haven't read through all the comments yet, but was wondering if you had a particular white wine that would work best?

4:15 PM, April 29, 2010  
Anonymous lindsay said...

I absolutely love anything rhubarb -- pie or jam! Thank you for sharing this blog and your lovely pictures. I just picked up your book from the library. As one who is just starting her journey with food and a blog, I thank you for being an inspiriation!

8:40 PM, April 30, 2010  
Blogger janbrit said...

I live in New England and I can't wait to see the first local rhubarb on sale at one of our many farm stands, any day now.... The first thing I make will be a crumble, but I will definitely try stewing it in wine with a vanilla bean !

7:33 PM, May 01, 2010  
Blogger Marghorak said...

My 81 year-old across the road neighbor has no use for the piles of rhubarb growing in his yard. So with his permission, and the promise of a rhubarb pie, I was in rhubarb heaven. I cut a basketful in the rain, but I didn't care. Then I made this recipe, and the rhubarb pie, too. I stewed the rhubarb instead of roasting it, but oh! it was soooo good!

3:17 PM, May 03, 2010  
Blogger Jennifer Jo said...

I've made this a couple times now, and I just got around to posting about it today. Thanks!

4:26 PM, May 04, 2010  
Blogger Carol Egbert said...

My favorite use for rhubarb is in rhubarb custard pie. It was a friends's grandmother's recipe and is wonderful. Its on my blog. http://www.carolegbert.com

6:40 AM, May 06, 2010  
Blogger Tanglewood said...

Molly, you might not read this far down, but in case you do, Elissa Altman from the Huffington Post wrote a nice article about Canal House called "Taking Back the Cookbook Business." Check it out! It's a really insightful read.

1:06 PM, May 09, 2010  
Blogger Auntie Kat Kat said...

For those of you that find rhubarb tasteless try forced rhubarb

7:00 AM, May 11, 2010  
Blogger regina said...

life changing recipe. I love you.

7:42 PM, May 17, 2010  
Anonymous Nikki said...

Google lentil rhubarb soup with dill creme fraiche. It's a recipe from Cooking Light magazine and is absolutely fantastic. You will be thrilled. Super easy too. In the winter we use parsnip instead of rhubarb. Love love love.

7:15 PM, May 24, 2010  
Blogger Astrid said...

I made this today and everyone loved it!

1:40 PM, June 09, 2010  
Anonymous Anonymous said...

Ever try adding one raw egg to chocolate frosting? My high school girlfriend's family always did. Exquisite - these were pre-salmonella days. Maybe it's worth looking at with today's pasteurized eggs.
This thought came to me upon finishing the book where you mention "still working on the frosting" for the chocolate birthday cake.
Thanks for sharing with your heart.

3:41 PM, June 09, 2010  
Blogger Miss Alex said...

This looks wonderful! I've been obsessed with rhubarb since I had the rhubarb shortcake at Delancey's on my birthday. Can't wait to try this easy recipe.

7:31 PM, June 12, 2010  
Blogger Hollygon said...

I've been reading your blog for about a year now and I've been intrigued to hear about the behind-the-scenes of your restaurant opening and all the great recipies. Then while I was searching for a Rhubarb recipe I found Poached Rhubarb on your blog...my first thought was "hmmm, poached?" but the wine convinced me otherwise. I used fresh Alaskan Rhubarb, which is absolutely the best. (Sidenote: My mom ships it in a flat rate priority box from AK to AZ in July for my birthday!)

The recipe results: simply AMAZING! I had to bake it about 30min longer, but the flavors! OMG! The vanilla bean was a splurge, but it was totally worth while. We enjoyed this over a decadent piece of cheesecake and it was perfect, and again this morning with my yogurt. Thanks for sharing your wonderful recipes and keep up the great work!

9:56 AM, August 14, 2010  
Anonymous Rhubarb Recipes said...

Rhubarb Recipes are amazing...I will never understand why more people do not grow rhubarb...easy...little or no maintenance, and an amazing abundant harvest!
I devoted my website www.rhubarb-central.com to ONLY Everything Rhubarb.
There are 100's of recipes there to try...plus info. on freezing rhubarb, growing rhubarb, etc.
Still a work in progress, but take a look and feel FREE to try them!
Check out the dinner ones too!
Lois from rhubarb-central.

5:55 AM, April 05, 2011  
Anonymous Paige said...

I made this recipe last summer and re-reading it is making me more and more excited for this year's rhubarb season!

10:50 PM, April 14, 2011  
Anonymous Anonymous said...

This is one of my absolute favorite ways to eat rhubarb (and I adore rhubarb). Thanks so much for sharing Molly! I'm so excited to serve it at a dinner party this week!

2:00 PM, April 23, 2011  
Blogger Alvindudley said...

There has been NO rhubarb in my area yet this spring. On a positive note, my own sad little plant is thriving since my husband relocated it last year. Can't wait to make this amazing recipe again soon!

3:04 PM, April 24, 2011  
Blogger KM said...

Might I suggest using your rhubarb as a sauce with grilled salmon. Perfect combination of season, color, and flavor. I make a rhubarb-strawberry-vanilla sauce that I cook down until it's the consistency of applesauce then use it with grilled fish (halibut works too).

9:38 AM, May 19, 2011  
Blogger janis said...

Just made some rhubarb sauce for the first time this spring ( I live in new England ) Actually, not quite true, I made some in UK a month ago ! When visiting my fam.
I just happened to buy hake to cook tonight, so I will use the sauce ! I used vanilla bean, but no wine.

7:15 AM, May 20, 2011  
Blogger Elizabeth said...

Good maple syrup (I sound like Ina Garten here) instead of sugar makes this even better!!

3:30 PM, May 20, 2011  
Anonymous Paul @ Ice Cream Maker Reviews said...

As a youngster I hated rhubarb with a passion. Then last year I mistakenly had some rhubarb pie thinking it was apple pie and it was delicious. I guess my taste buds matured over the years (for the good). This looks lovely. I'll try and get my kids to try it!

7:52 AM, May 22, 2011  
Blogger Lynne said...

So, excuse the ridiculousness of this question, but would you use this as dessert? Particularly with a little Greek yogurt or ice cream? Thanks. Looks great. Having dinner guests Saturday night and thinking of trying it!

10:29 AM, May 26, 2011  
Blogger Molly said...

Lynne, this is definitely dessert. And it would be terrific with Greek yogurt or ice cream!

7:24 PM, May 27, 2011  
Blogger Alvindudley said...

I made this recipe again this week with a real vanilla bean (I tend to hoard them-why?) and an a cheapish sauvignon blanc. So amazing.Oh, and looking at past comments--can someone get e that banana/rhubarb pie recipe posted by Julie on 3/29/10????

8:08 AM, May 28, 2011  
Anonymous Anonymous said...

This is DELICIOUS, even subbing vanilla extract for the bean because I made half a recipe, and who wants to use half a vanilla bean? It's even better than family-recipe rhubarb custard pie.

4:38 PM, May 31, 2011  
Blogger Alvindudley said...

hahaha--I actually bought vanilla beans from penzeys just for this recipe and I am making a batch RIGHT now with sauvignon blanc. I have to confess I did cut the bean in half.... Just wanted to brag to devotees of this almost cult-like dessert.... I have made this at least 5 times now--love you Molly!!!

3:13 PM, June 04, 2011  
Anonymous Bev Bowers said...

Yummy! I made it with vanilla ex, orange zest and Sauvignon blanc...served with vanilla bean ice cream! Beautiful, simple yet elegant! Thank you for sharing on your blog, can't wait for your new book and to order canal st books!

11:07 PM, June 04, 2011  
Anonymous Rhubarb Recipes said...

I LOVE Rhubarb, and started a website devoted only and entirely to rhubarb!

Hundreds of recipes, all you ever want to know about growing rhubarb, rhubarb nutritional information, and more!

Lots of recipes using rhubarb for you to try with that left over rhubarb!

Great blog btw!


9:01 PM, July 12, 2011  
OpenID thecookssister said...

Great recipe! I'm hoping to get some locally grown rhubarb from the market this weekend so I can try this recipe myself! I've also featured and linked to this recipe from my blog: http://thecookssister.wordpress.com/2012/05/11/five-favourites-for-friday-15

7:43 AM, May 11, 2012  
Blogger Anne said...

thanks for getting this recipie to me! I made it last night and it was sooo good! And I'm pleased to say it still tastes good with less 'fancy' ingredients :) I subbed in a tsp of vanilla extract b/c I don't have any beans, and I used a 1/2 cup of box white zinfandel I brought home from my parents b/c I didn't have wine either. And it was still delicious!! Thank you! I will definitely make it again.

7:20 AM, June 07, 2012  
Anonymous Sharyn Dimmick said...

I just made a recipe of roasted rhubarb that used sugar, vanilla bean and Creme de Cassis (from the San Francisco Ferry Plaza Farmers' Market Cookbook). It was delicious. I agree with you about wine or liqueur and vanilla bean being wonderful with rhubarb.

1:30 PM, June 12, 2012  
Blogger Fairy in a tutu said...

Thank you for this recipe :-)

After our three hens got free and planted their great big feet in the middle of my rhubarb crown and snapping all of the stalks, I had to cut it and do something quickly. I have never liked it cooked in a pan as it just goes mushy even if you are careful so I roasted it with white wine, vanilla pod and only a bit of sugar as I love it kept tart - there is only me who likes it in the house so I get it all to myself!

Tomorrow I am going
to make a rhubarb cake and have some with vanilla ice cream.

2:55 PM, June 13, 2012  
Anonymous Anonymous said...

If you use 1/2 cup sugar (or any amount of sugar in anything) you may have ffewer than 50 Springs left. Yes, rhubarb is tart and needs sweetening, but white sugar (or brown sugar) are off limits for this 70 y/o who would be happy to have 20 Springs left. While honey isn't ideal, either, as it also contains too much sucrose, I do sweeten my rhubarb with it. I use the honey sparingly and have learned to love the tartness of rhubarb.

6:36 PM, April 25, 2014  

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