Roasted Rhubarb with Red Wine and Spices
Photo: Iain Bagwell; Styling: Emma Star Jensen
This dessert gets its exotic touch from star anise, a licorice-y seasoning that's used in Vietnamese cooking. Find it in your supermarket's spice aisle.
How to Make It
Step 1
1
Preheat oven to 375°. In a 9-in. square baking pan, toss sugar, vanilla bean and seeds, star anise, and orange zest to combine. Halve rhubarb lengthwise, and if stalks are large, split again lengthwise. Cut pieces about 2 in. long on a diagonal and combine with sugar mixture. Stir in wine along with pepper to taste.
Step 2
2
Bake until rhubarb is tender when pierced but still holds its shape, 15 to 20 minutes. With a slotted spoon, transfer rhubarb to a shallow bowl; discard star anise.
Step 3
3
Pour rhubarb juices into a small saucepan. Bring to a simmer over medium heat, then simmer until reduced to 1/2 cup, 6 to 9 minutes. Pour over rhubarb. Let cool, occasionally spooning syrup over fruit.
Step 4
4
Set meringues in bowls. Spoon fruit and syrup on top, discarding vanilla bean. Add a spoonful of crème fraîche to each and sprinkle with pistachios.
Step 5
5
Make ahead: Through step 3, chilled, up to 1 day.
Ingredients
1/2 cup sugar
1/2 vanilla bean, split lengthwise and seeds scraped out with a knife tip and reserved
2 star anise, each broken into 2 or 3 pieces
2 teaspoons orange zest
1 pound rhubarb, ends trimmed
1 cup fruity red wine, such as Grenache
Pepper
12 to 16 meringue cookies (1 1/2 to 2 in. wide)
About 1/2 cup crème fraîche, sweetened to taste
3 tablespoons chopped roasted, salted pistachios
Directions
Step 1
1
Preheat oven to 375°. In a 9-in. square baking pan, toss sugar, vanilla bean and seeds, star anise, and orange zest to combine. Halve rhubarb lengthwise, and if stalks are large, split again lengthwise. Cut pieces about 2 in. long on a diagonal and combine with sugar mixture. Stir in wine along with pepper to taste.
Step 2
2
Bake until rhubarb is tender when pierced but still holds its shape, 15 to 20 minutes. With a slotted spoon, transfer rhubarb to a shallow bowl; discard star anise.
Step 3
3
Pour rhubarb juices into a small saucepan. Bring to a simmer over medium heat, then simmer until reduced to 1/2 cup, 6 to 9 minutes. Pour over rhubarb. Let cool, occasionally spooning syrup over fruit.
Step 4
4
Set meringues in bowls. Spoon fruit and syrup on top, discarding vanilla bean. Add a spoonful of crème fraîche to each and sprinkle with pistachios.
Step 5
5
Make ahead: Through step 3, chilled, up to 1 day.
