Stewed Rhubarb

  • Serves

    serves 6


If you can't find good-quality ricotta, bufala or otherwise, for this dish, omit the cheese; don't use gloppy supermarket ricotta.


  • 6 stalks rhubarb, trimmed and cut into 3"– 4" pieces
  • 1 12 cups plus 2 tbsp. sugar
  • Zest of 1 orange
  • 1 cup bufala ricotta or other fresh ricotta


Step 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.

Step 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.

Step 3

Serve rhubarb warm or at room temperature, with a spoonful of ricotta and a bit of sugar sprinkled on top.

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