Oven-Stewed Rhubarb with White Wine and Vanilla

It's Spring, in most parts of the world--certainly not Edmonton.  Last week we had snow and today, the temperature's hovering right around the freezing point.

I miss Spring.  But at least I can still have rhubarb imported from British Columbia or somewhere where spring exists. 

This recipe has you stew rhubarb in the oven with the addition of crisp, citrusy white wine and mellow vanilla bean.  You can read the original recipe here, but the method's really pretty simple.  In an oven-safe pot, combine 2 lbs. rhubarb, cut into 3-inch lengths, 1/2 cup sugar, 1/2 cup white wine (I recommend sauvignon blanc), and a split vanilla bean.  Roast at 350 degrees until the rhubarb is soft, around 30 minutes.  I think I roasted mine around 45 minutes because I wanted it to be thicker and really falling apart.

I served this cold as part of an Easter brunch.  It was a rhubarb lover's dream and really beautiful with the opaque white backdrop of plain yogurt.