Roasted rhubarb compote

Ingredients:

• 3 stalks of rhubarb

Preparation:

1. Cut 3 rhubarb stalks into 0.5 cm thick pieces. Transfer to a small baking dish and toss with 0.5 cups sugar and a pinch of salt.
2. Bake at 350°F (175°C) until the rhubarb is tender, about 25 minutes. Stir in 1/4 teaspoon vanilla extract. Serve with ice cream or pound cake.