Baked rhubarb with fresh ricotta
Serves 4
Instead of simmering rhubarb stalks with sugar and water, in this recipe the rhubarb is baked for 45 minutes, which is a gentler way of cooking it. When it's softened, the cooking juices are reduced until they're a deep pink color. The rhubarb and its sauce are served with fresh ricotta in individual dishes.
| 6 | thick stalks of rhubarb, cut into 4-inch pieces |
| 1 | cup sugar |
| Grated rind of 1 orange | |
| 2 | cups of water, or more if needed |
| 1/2 | pound fresh ricotta |
1. Set the oven at 325 degrees. Have on hand an 8- or 9-inch-square baking dish.
2. In the baking dish, combine the rhubarb, sugar, and orange rind. Add enough water to barely cover the rhubarb. Transfer the dish to the oven, and cook, uncovered, for 45 minutes or until the rhubarb is soft but not falling apart.
3. With a slotted spoon, transfer the rhubarb to 4 shallow bowls.
4. Pour the rhubarb cooking juices into a medium saucepan. Boil the juices over medium-high heat for 10 minutes or until they are as thick as maple syrup. Pour the syrup over the rhubarb. Serve warm or at room temperature with big spoonfuls of fresh ricotta. Jonathan Levitt 