2 lb. of fresh rhubarb (usually 2 bunches)
½ cup Cara Cara Orange Vanilla White Balsamic Vinegar
scant ½ cup granulated sugar
Juice from half a small lemon
1. Preheat the oven to 350 degrees.
2. Cut the rhubarb into 2-inch segments, discarding woody ends and leafy tops.
3. In a large bowl, toss the rhubarb with the balsamic, sugar and lemon juice.
4. Turn the rhubarb out onto a sheet pan and roast in the oven for about 30 minutes, until the stalks are tender and the liquid has reduced to a syrup.
Recipe from Veronica Foods