12 ounces rhubarb, sliced on a diagonal into 2-inch pieces
1 (3-inch) piece ginger, peeled, thinly sliced
3/4 cup sugar
1/2 vanilla bean, split lengthwise
Ice cream or shortbread (for serving)
Preparation
Preheat oven to 350°F. Place rhubarb and ginger in an 8×8″ baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20–25 minutes.
Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.
