Sunshine and the English countryside in a bowl.
- 4 rhubarb stalks, cut into 2 inch pieces
- 1/4 cup sugar
- 1 vanilla bean, split and seeded
- Prepared steel cut oats
- lemon curd
- heavy cream
- Preheat oven to 400°. Add rhubarb, sugar, and vanilla bean to a baking dish. Add the seeded pod also.
- Cover pan with foil and roast for 15-20 minutes.
- Ladle oats into bowl. Top with rhubarb, a spoonful of lemon curd, and pour cream over.