Good Food, Good Life, 365 – Roasted Honey Glazed Rhubarb
2 pounds trimmed and washed rhubarb, cut into 1-inch pieces
3/4 cup honey, preferably from a local beehive
1/2 cup pomegranate juice, divided
1 teaspoon cornstarch or arrowroot powder
3-inch piece of vanilla bean, split open down the center, lengthwise
3 tablespoons pomegranate molasses
Preheat oven to 350 degrees.
Place rhubarb pieces in a large mixing bowl. Add honey and stir until rhubarb is completely coated with honey. Dissolve cornstarch or arrowroot powder in 2 tablespoons of the pomegranate juice. (I do this in a custard cup and use a tiny whisk or my clean finger to mix it up.) Add 1/2 cup pomegranate juice to the rhubarb and stir. Add the cornstarch mixture to the mixing bowl and stir until it is evenly blended into the rhubarb mixture.
Dump rhubarb mixture into a shallow glass baking dish. A 9- x 13-inch baking dish works well. Push the split vanilla bean into the mixture.
Bake in preheated 350-degree oven for about 25 minutes, gently stirring every 10 minutes. Mixture should bubble and begin to thicken slightly. Rhubarb should be very tender.
Remove dish from oven. Add pomegranate molasses and gently stir to blend. Allow mixture to cool in dish at room temperature. The rhubarb sauce will thicken as it cools. Store, tightly sealed, in refrigerator. Makes about 4 cups.
Sue’s Tips:
Add a sprig of fresh lemon thyme to the roasting rhubarb for lovely aroma and flavor.
Pomegranate molasses can found in the international aisle of most well-stocked grocery stores. Add it to your homemade vinaigrettes, marinades and barbecue sauce. Try it drizzled over premium vanilla ice cream.
