Baked Rhubarb Compote with Creme Fraiche

1. 1

   Preheat the oven to 350.

2. 2

   Butter a 1-quart shallow baking dish.

3. 3

   If the rhubarb stalks are very wide, cut them lengthwise into 1/2-inch strips.

4. 4

   Cut all of the stalks crosswise into 1 1/2-inch lengths.

5. 5

   Toss the rhubarb with the sugar and lemon zest and spread in the prepared baking dish.

6. 6

   Dot with the butter.

7. 7

   Cover and bake for about 30 minutes, or until the rhubarb is tender when pierced but still holds its shape.

8. 8

   Serve warm or at room temperature with creme fraiche

* Per serving · 4 servings · Values may vary.

No additional tips available.