Baked Rhubarb Compote

Baked rhubarb stays in recognizable pieces and doesn’t get slimy. Valencia oranges come into season about the same time as rhubarb and their juice and zest sweeten and temper the rhubarb. Serve this with sweetened cream for dessert or as a side dish with pork chops.

1 pound rhubarb, trimmed and cut into strips 1/3 by 2-inches

1 medium juice orange, e.g. Valencia

½ cup sugar

Preheat oven to 350°F. Grate the orange zest into a 9-inch non-reactive baking dish. Squeeze in about 3 Tablespoons of the orange juice.

Add the rhubarb and the sugar and toss to combine. Cover and bake for 25 minutes. Remove the cover and continue baking another 5 or 10 minutes, until just tender. Serve warm or at room temperature.

Serves 4