Rhubarb Orange

Ingredients

• 14 ounces rhubarb
• 1 blood or navel orange
• 2 vanilla beans
• 3 tablespoons Demerara sugar
• ⅔ cup creme fraiche

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    158 calories; 7 grams fat; 4 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 2 grams protein; 19 milligrams cholesterol; 25 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

30 minutes