Baked Vanilla Rhubarb
This is so easy it’s barely a recipe. My favorite kind of cooking – prepare everything, dump it into the oven, set the timer, and come back when it beeps. Cooking things in packages is always fun too. Opening the packet almost feels like unwrapping a present.
Toss together the sugar and rhubarb. Put a double layer of aluminum foil on a baking dish, and put the rhubarb in a pile in the middle. If you’re using a vanilla pod, place it in the middle of the rhubarb. Seal up the foil securely so you have a pouch. Bake in the oven for 30 minutes, until the rhubarb is tender. Chill before serving (though frankly it’s good at any temperature).
If you want the rhubarb to disintegrate even more, bake for about 10 minutes longer.
If you want it to be more acidic, omit the vanilla and add the juice of half a lemon