Braised Michigan Spring Rhubarb is one of the things I look forward to when Michigan see’s the first sign of Spring. Most people either love or hate rhubarb, I happen to be a lover. Braising Michigan Rhubarb is easy and a great way to enjoy this tart but special vegetable.
The sour tartness of rhubarb makes it an interesting vegetable to cook with, it pairs nicely with strawberries. Rhubarb makes great pies and jams. Braising it is quick and easy and my go-to recipe.
Don’t leave out the anise, even if it’s a spice that does not appeal to you, it gives it a licorice flavor and when using the compote on yogurt it gives the dish a special Mediterranean flair.
- 2 lbs Rhubarb
- 1 Cup of fresh squeezed orange juice
- 1/4 Cup of local honey
- 1/2 Teaspoon of kosher salt
- 1 Teaspoon of anise
- 1 Vanilla bean split and seeds removed
- 1 Piece of fresh ginger
- 1 Cup of Greek yogurt
Preheat the oven to 400 degrees
Clean and trim the rhubarb
Mix rhubarb, orange juice, honey, ginger, anise, salt and vanilla
Bake for 15 minutes
Serve over homemade yogurt or vanilla ice cream
Braised spring rhubarb is perfect to serve warm over ice cream or yogurt, I also love to add pistachios or nuts of your choice.