As a youngster, practically everyone I knew had a rhubarb patch in their back yard.  I was always fascinated with its thick pinkish red stalks and big, elephant-like leaves.  It was a perfect spot to play hide-and-go-seek as I would crouch down under the 3-foot stems and spy on my siblings.  When I was younger, I thought rhubarb was only eaten in our neck of the woods but my husband, who’s from England, said his mom and grandmother had a patch in their back garden, too. Rhubarb is a vegetable but everyone views it as a fruit.  Stewing rhubarb is an easy way to enjoy this veggie but sometimes it gets too mushy or soup-like.  Baked rhubarb is an easy fix.

Baked rhubarb, in my opinion, is easier to make and the stalks tend to hold their shape.  This recipe can be enjoyed as is or use in a sorbet.  An equally delightful way is using toasted sourdough bread with fresh ricotta topped with baked rhubarb and drizzle with some of the juice from the rhubarb…YUM!  Or, how about a dollop or two of the rhubarb on greek yogurt and finish off with a drizzle of honey or maple syrup.

1 lb. fresh rhubarb washed and cut into even chunks
3/4 cup brown sugar (more if you like it sweeter)
juice and zest of 1 orange
2 tablespoons Cointreau (optional)
blue cheese, crumbled

Preheat oven to 350f (180c). In a 9-by-13-inch baking dish lay out rhubarb.  Pour juice and Cointreau over and scatter with brown sugar and orange zest.  Cover with tin foil and bake 45 minutes.  Check 30-minutes later to see if rhubarb is tender.  Remove from oven.  Cool slightly before adding blue cheese.

The Culinary Chase’s Note:  Choose rhubarb stalks that are roughly the same size for even cooking.  Enjoy!