Simple Recipes for the Season: Roasted Rhubarb with Crème Fraîche

By / Photography By Heather Diane Hardison | May 01, 2014


Cut rhubarb into one-inch pieces. In an oven-safe pot, combine with a vanilla bean (split and seeds scraped), a big splash of red wine, a generous amount of sugar and the zest and juice of an orange. Bake at 350° for 30 minutes. Serve with crème fraîche.


  • Rhubarb
  • Vanilla bean, split and seeds scraped
  • Red wine
  • Sugar
  • Zest and juice of one orange
  • Crème fraîche
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