Ingredients

serves 4

　　Unsalted butter, softened, for the dish

　　1 pound rhubarb, leaves discarded and stalks cut diagonally into 1-inch pieces

　　3/4 cup sugar

　　2 tablespoons light corn syrup

　　1/2 vanilla bean, halved lengthwise

　　

Step 1

Preheat the oven to 375°F. Butter an 8-inch-square baking dish; set aside. Put the rhubarb, sugar, and corn syrup in a medium bowl. Scrape in the vanilla seeds, and add the pod. Toss together.

　　

Step 2

Transfer to the buttered baking dish. Bake the rhubarb, tossing gently halfway through, until tender, about 35 minutes. Discard the pod. Let cool slightly in the dish on a wire rack. Toss gently before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.