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Slow-Roasted Rhubarb

['12 ounces rhubarb, sliced on a diagonal into 2-inch pieces', '1 (3-inch) piece ginger, peeled, thinly sliced', '3/4 cup sugar', '1/2 vanilla bean, split lengthwise', 'Ice cream or shortbread (for serving)']

Preheat oven to 350°F. Place rhubarb and ginger in an 8x8" baking dish; scatter sugar over and scrape in seeds from vanilla bean; save pod for another use. Toss and let sit until rhubarb releases some juices, 20–25 minutes.
Roast rhubarb, tossing once, until tender and juices are syrupy, 20–25 minutes. Let cool slightly.
Serve over ice cream or shortbread.

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