Vanilla Pan-Roasted Rhubarb

  • Preparation 15 MIN
    Cooking 6 MIN
  • Servings 1
  • Makes 2 cups (500 ml)



  1. In a large non-stick skillet off the heat, combine all of the ingredients. Bring to a boil over medium-high heat, being careful not to burn the sugar. Cook over medium heat for 2 minutes or until the rhubarb is tender, stirring often (see note).
  2. Remove from the heat and let cool. The pan-roasted rhubarb will keep for 1 week in an airtight container in the refrigerator. Let sit out at room temperature for 15 minutes before serving.


Select rhubarb stalks that are roughly the same size so that they cook more uniformly. If this is not possible, remove pieces of rhubarb from the skillet as they are ready (they should be tender but not falling apart).

Good with...

To help you with this recipe

The Rock 12" Frypan

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

61.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.