Vanilla Pan-Roasted Rhubarb

Vanilla Pan-Roasted Rhubarb

  • Preparation 15 min
  • Cooking 6 min
  • Servings 1
  • Makes 2 cups (500 ml)
  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 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


Note from Ricardo

Select rhubarb stalks that are roughly the same size so that they cook more uniformly. If this is not possible, remove pieces of rhubarb from the skillet as they are ready (they should be tender but not falling apart).

Personal Note

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