Baked Rhubarb Compote with Creme Fraiche
- 1 pound rhubarb, stalks peeled
- 1/2 cup sugar
- 1/4 teaspoon freshly grated lemon zest
- 2 teaspoons unsalted butter, cut into small pieces
- Creme fraiche or sour cream
- Preheat the oven to 350.
- Butter a 1-quart shallow baking dish.
- If the rhubarb stalks are very wide, cut them lengthwise into 1/2-inch strips.
- Cut all of the stalks crosswise into 1 1/2-inch lengths.
- Toss the rhubarb with the sugar and lemon zest and spread in the prepared baking dish.
- Dot with the butter.
- Cover and bake for about 30 minutes, or until the rhubarb is tender when pierced but still holds its shape.
- Serve warm or at room temperature with creme fraiche
rhubarb, sugar, freshly grated lemon zest, unsalted butter, sour cream
Taken from www.foodandwine.com/recipes/baked-rhubarb-compote-with-creme-fraiche (may not work)