recipe from Camille Speck

2 lbs Red Dog rhubarb, trimmed, sliced 1″ thick
1 cup sugar
1/2 cup red wine
1 vanilla bean (I’ll just use vanilla extract to taste)

Preheat oven to 350°. Combine ingredients in a medium baking dish or oven-proof skillet. Roast until rhubarb is very tender & juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Serve with shortcake and whip cream or over ice cream. Keeps 5 days in fridge.