Tossed with sugar, covered, and placed in a hot oven it becomes soft and sweet. Those tart stalks holds their shape, and release some of their complex, almost perfumed essence, into the puce-pink syrup that’s created by the sugar. It is the pinnacle of rhubarb flavor.
I wait all year for rhubarb to come in season–this is the reason (well, one of them). Pairing this sour spring beauty with vanilla and almond is a classic, and for a good reason.