Baked rhubarb with vanilla, cinnamon, and clove

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Baked rhubarb with vanilla, cinnamon, and clove
Serves 4
Deborah’s remarks: I would jump bungee if Deb Madison told me it was a good idea. She takes good ingredients, treats them well, and it’s always delicious. I also tuck in a short cinnamon stick. You can get the chubbiest, most aromatic vanilla beans at Boulder’s Savory Spice Shop. and they’ll sell you just one! Wrap in foil, then plastic wrap for the fridge. Smear a little on your light bulb for yummy kitchen air. From Deborah Madison: This simple way to cook rhubarb is the only one I know of that yields perfect, evenly cooked fruit. It will keep for a week in the refrigerator, to be called into play when needed. Breakfast might be one time — think of cold rhubarb and yogurt spooned over a crêpe or toast — but it also makes a fairly instant dessert, served chilled with a splash of Grand Marnier and spooned around vanilla custard.
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Ingredients
  1. 1-1/2 pounds rhubarb (about 4 cups cut up)
  2. 3/4 cup organic light brown or white sugar
  3. Grated zest and juice of 1 orange
  4. One 2-inch piece vanilla bean, sliced lengthwise
  5. 3 cloves
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Have ready a gratin dish large enough to hold the rhubarb in 1 or 2 layers.
  3. Rinse the rhubarb, trim the stalks, then cut them into pieces 1 to 1-1/2 inches long. A diagonal cut looks nice here.
  4. Toss with the sugar, zest, and juice and transfer to the gratin dish.
  5. Bury the vanilla bean and cloves in the rhubarb.
  6. Bake until the rhubarb is tender when pierced with a knife, about 30 minutes.
  7. Remove and let cool in its baking dish; then cover and refrigerate.
  8. Taste for sweetness and add more if needed — a little maple syrup or a few drops of stevia will correct rhubarb that's a tad too tart.
Adapted from and reprinted with permission from Seasonal Fruit Desserts: From Orchard, Farm and Market by Deborah Madison
Adapted from and reprinted with permission from Seasonal Fruit Desserts: From Orchard, Farm and Market by Deborah Madison
Stonebridge Farm CSA http://stonebridgefarmcsa.com/