Ingredients
The following ingredients have 2 Servings
- 1 pound rhubarb (trimmed and cut into 1/2 inch chunks)
- 3/4 cup vanilla sugar (or 3/4 cup of sugar and 1/2 vanilla bean paste or 1/2 vanilla bean, scraped)
- 1 large lemon (juiced)
- 1 inch pied ginger root
Instruction
- In a medium sized baking sheet add in the cut rhubarb. Toss it with the vanilla sugar, a couple pinches of kosher salt and let sit for 10 minutes.
- Squeeze in the juice of a whole lemon, toss and place in a preheated 350 degree oven and roast for 25-30 minutes.
- Remove and let cool.
- Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Pour the ginger juice, about 1/2 to 3/4 teaspoons, through a mesh strainer to catch any ginger solids and discard. Stir and break up any large pieces of rhubarb.
- Serve as is over angel food cake or cheese cake. Or blend until slightly smooth and chunky for more of an apple-butter consistency.
