Sometimes, you just need one thing: a simple basic recipe that is ready in no time and tastes wonderful with both salty and sweet foods. This would be one of them: baked vanilla-rhubarb with maple syrup.
The name is program.
… because you don’t need any more ingredients. Not enough ingredients? Ha-you bet. Our top-secret test eaters have confirmed this statement, and they are critical, veeeery critical in fact. Sweettooth-specialty-connoisseurs, so to speak.
… because you can eat the rhubarb with (almost) anything. It is great on fresh greek yogurt, or Skyr, as some of our test eaters claim, but not only that, you will also find it in the next salty recipe. It is most likely also very, very tasty when combined with cheese. In short: try it yourself!
We are super delighted if you try our creations and would love to see them. Link us on Instagram with @bisstacchio and use the hashtag #bisstacchiorecipes.
baked vanilla-rhubarb with maple syrup.
- 350 g rhubarb
- 25 g maple syrup
- 1 vanilla pod
- Preheat the oven to 180°C.
- Wash the rhubarb and cut into 3cm long pieces. Put in an ovenproof dish.
- Halve the vanilla pod, scrape out the pulp and mix with the maple syrup. Place the halved pods as well to the rhubarb pieces and pour the vanilla maple syrup over everything.
- Put in the oven for 20 minutes. Ready. Buon appetito!