Stewed Rhubarb
If you can't find good-quality ricotta, bufala or otherwise, for this dish, omit the cheese; don't use gloppy supermarket ricotta.
Credit: Christopher Hirsheimer
1 1/2 cups plus 2 tbsp. sugar
Zest of 1 orange
1 cup bufala ricotta or other fresh ricotta
1. Preheat oven to 325°. Put rhubarb into a medium baking dish. Sprinkle 1 1/2 cups of the sugar over rhubarb, then scatter orange zest on top. Add enough water to baking dish to just cover rhubarb (about 4 cups). Transfer to oven and cook, uncovered, until rhubarb is very soft, about 1 hour.
2. Using a slotted spoon, transfer rhubarb to a large plate and pour sweet rhubarb juices from dish into a medium saucepan. Return rhubarb to baking dish and set aside. Boil rhubarb juices over medium-high heat until thick and syrupy, 15–20 minutes, then pour over rhubarb in dish.
3. Serve rhubarb warm or at room temperature, with a spoonful of ricotta and a bit of sugar sprinkled on top.
SERVES 6
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