Take your rhubarb out of the pie for once, and stew it with ricotta. Trust us. Christopher Hirsheimer

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

Yield: serves 6


  • 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


  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.