When springtime rolls around, rhubarb season cannot be far behind. With this delightful season, comes a myriad of flavorful rhubarb-infused desserts. One of the simplest yet most flavorful options is the baked rhubarb compote curated by Alice Waters, a pioneer in the farm-to-table movement. Applying a minimalist method that illuminates the distinctive character of rhubarb, Waters' recipe is bound to impress.

The compote, a dish made from fruit cooked in syrup usually with citrus and spices, can take on various forms. From resembling a loose jam to being more like a drink (as seen in the Eastern Europe and Central Asian beverage, kompot), the compote is highly versatile. While compotes are typically cooked on the stove, Waters diverges from tradition. She bakes the rhubarb stalks along with sugar, allowing them to stay true to shape and form their unique syrup as they tenderize in the oven.

The tangy sourness of the rhubarb pairs perfectly with the sweetness of strawberries. However, rhubarb can also harmonize with other berries, apples (people often detect tart green apple notes in rhubarb), and citrus fruits. This baked compote is spruced up with a dash of lemon zest, giving it an uplifting aroma and preventing excessive sweetness. Note when handling rhubarb however, only the stalks should be eaten. Resembling large Swiss chard, the leaves are toxic to both humans and animals due to high levels of harmful substances like oxalic acid. By removing and discarding them and peeling the stems, the final compote will have an improved texture, especially towards the end of the rhubarb season.

To make the compote, gather together a pound of peeled rhubarb stalks, half a cup of sugar, a quarter teaspoon of freshly grated lemon zest, two teaspoons of unsalted butter, and some crème fraîche or sour cream. Preheat the oven to 350°F, butter a shallow 1-quart baking dish, and if the rhubarb stalks are overly wide, slice them lengthwise into half-inch strips. Further cut the stalks into inch and a half lengths crosswise, then coat them with the sugar and lemon zest before spreading them out in the baking dish. Dot the mix with butter, cover it, and bake it for about 30 minutes or until the rhubarb is tender but maintains its shape. Enjoy this baked compote either warm or at room temperature with a dollop of crème fraîche. You might even pair it with a light dessert wine, like a California Moscato, for a complete spring dessert experience.