Roasted Rhubarb Compote with Vanilla and Orange
- 2 pounds rhubarb, about 8 stalks, washed and trimmed and cut into 2 inch pieces
- 1/2 cup sugar, or more to taste
- 1 vanilla bean, split
- 1 orange
- Plain Greek Yogurt
Preheat oven to 425. Combine rhubarb, sugar and vanilla in a non-reactive baking pan - approximately 7" x 11." Cut a few strips of orange peel from orange, removing any pith. Add to roasting pan. Juice orange and add to roasting pan. Toss well to combine. Roast until rhubarb is tender and juices bubble and thicken, about 20 minutes. Let cool slightly before serving - spooned over thick Greek yogurt. Compote keeps well covered and refrigerated for several days.