📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking, which is super helpful. It also helps with cleanup – who doesn't like that?
2. In a saucepan, melt the butter over medium heat. Keep a close eye on it; you want it melted, not burnt. Burnt butter doesn't taste good at all, I once learnt that the hard way. Trust me on this one.
3. Stir in the brown sugar and granulated sugar until well combined. This mixture will be the base for your rhubarb pieces, so make sure it's smooth and even. I once used coconut sugar by mistake, and it came out a bit too nutty, so, beware.
4. Add the vanilla extract and salt. Vanilla extract enhances the sweetness, and a pinch of salt balances the flavors. Don't skip the salt; it makes a big difference!
5. Gently fold in the chopped rhubarb. Make sure each piece is coated with the sugar mixture. Rhubarb can be tart, so coating it well is key to getting that perfect sweet-tart balance. Be gentle though, you don’t want to mash the rhubarb.
6. Spread the rhubarb mixture evenly on the prepared baking sheet. Use a spatula to ensure it's in a single layer. This helps the pieces cook evenly and prevents them from clumping together too much.
7. Bake for 25-30 minutes, or until the rhubarb is tender and the edges are slightly caramelized. The rhubarb should be soft, but not mushy. Nobody wants mushy rhubarb pieces, right?
8. Remove from the oven and let cool slightly before serving. They're delicious warm or at room temperature. But be careful, they might be hot!
9. Optional: Dust with powdered sugar before serving for an extra touch of sweetness. A little sprinkle of powdered sugar makes them look extra fancy. If you’re serving them to guests, this little trick will definitely impress them!