The first one is Orangette's roasted rhubarb with white wine and vanilla.
She calls for 30 minutes of cooking but mine needed 45 to soften. It is delicious.
Recipe copied below:
The second thing was my attempt at making a simple syrup. I used the pressure cooker set on high pressure and cooked it for 30 minutes followed by a natural cool down period. I strained it through a fine metal sieve with no pressure. It yielded 3.5 cups syrup and about 1.5 cups of pulp. Both are very good.
Inspired by Canal House Cooking, Volume 3
the wine here, I used our house white at Delancey: Château de Pellehaut
Harmonie de Gascogne, a blend of Ugni Blanc, Colombard, Gros Manseng,
Chardonnay, and Sauvignon Blanc. It’s bright and crisp and citrusy.
2 lb. rhubarb, trimmed and cut into 3-inch lengths
½ cup sugar
½ cup crisp white wine
1 vanilla bean, split
Set a rack in the lower third of the oven, and preheat the oven to 350°F.
the rhubarb in a Dutch oven or other deep oven-safe pot. Add the
sugar, wine, and vanilla bean, and stir to mix. Bake (uncovered) for
about 30 minutes, or until very tender, giving the pot a gentle stir
about midway through to ensure that the rhubarb cooks evenly.
Note: I like to eat this cold, though I imagine you could also serve it warm.
2 lb rhubarb
1 cup sugar
1.5 cups water
I think next batch I will try zero water and cook it without pressure first to get the juice of the rhubarb out before using the pressure. My pressure cooker instructions call for at least .5 cup of liquid to create the steam needed for making the pressure.
I probably still have 6 to 8 pounds of rhubarb on the other 2 mature plants. I think I like the roasted rhubarb best so far but it is really braised not roasted at the low temp of 350 and with wine. I may try some roasted dry at a higher temperature.