[1]

Our rhubarb is in its third year and, barely into the season, it’s making up for lost time by coming on fast and furious. With the return of the Portsmouth Farmers’ Market this weekend, I expect rhubarb will be one of its welcome features. Thanks to Cowgirl Goods for the [2] tip and, without further ado, we offer you:

Roasted Rhubarb

1. Preheat oven to 350°.

2. Thickly slice 2 pounds of rhubarb and put it into a deep oven-proof pot.

3. Mix in 1/2 cup sugar, and 1/2 cup red or white wine.

4. Split open 1 vanilla bean and add it to the rhubarb.

5. Roast the rhubarb (uncovered) until very tender, about 30 minutes.

— Serve hot or cold. Makes 2 to 3 cups.

Note: Adapted from [3] Canal House Cooking, Vol. 3. They recommend spooning it over thick yogurt, ice cream, pound cake, or on its own. I’m off to test milks for cheesemaking with fellow Cheese Chick, Lenore, and imagine it’ll also make a fine accompaniment to a nice scoop of fresh, homemade ricotta.