I have not made this but am intrigued by the technique--not that
cooking rhubarb on the stove is the least bit difficult :-)
This idea comes from Alice Waters via Food & Wine's "Chef Recipes
Made Easy" and is the main reason I bought this magazine. I will
paraphrase a bit for copyright purposes....
Baked Rhubarb Compote (4 servings)
1 lb rhubarb, peeled* and in 1 1/2-inch slices (if stalks are
thick, halve them lengthwise)
1/2 c sugar
1/4 tsp grated lemon zest
2 Tbsps unsalted butter, cut into small pieces plus more to grease
dish
Preheat oven to 350F. Butter a shallow 1-quart baking dish, which
has a cover. Combine the rhubarb, sugar, and lemon zest. (One
could obviously play around with various spices.) Transfer
mixture to the dish and dot top with butter.
Cover and bake for 30 minutes or until the rhubarb is tender
but still holds its shape.
Waters serves this warm or at room temperature with creme
fraiche. Obviously, one could also serve it cold............
*I just pull off the tough strings that make themselves known
when I slice it.
--
Jean B.