Preheat the oven to 375°F. Place rhubarb into a small baking dish. Toss with honey, 1/2 teaspoon vanilla bean, orange zest and juice. Roast for 30 minutes or until very tender.
While the rhubarb cooks make the hazelnut cacao butter. In a food processor, combine the toasted and skinned hazelnuts, cacao powder, ½ teaspoon vanilla bean, cinnamon, and maple syrup. Process until smooth, adding the ice cubes half way to cool the food processor down.
To assemble, spread hazelnut cacao butter over toasted gluten-free rye bread, top with a tablespoon of rhubarb compote, and torn basil.
Miranda Hammer is a New York City based Registered Dietitian, and founder of the clean-eating, healthy-living website Crunchy Radish.
Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. She received her clinical training at New York University and culinary training at the Natural Gourmet Institute for Health and Culinary Arts.