Chock full of vitamins and minerals and possessing a lively character of its own, rhubarb is at it’s tart sweet best in the spring and is still showing up at greenmarkets around the country. This recipe is the soul of simplicity: The rhubarb cooks up soft and tangy-sweet in a citrus-spiked sauce. Serve with a dollop of yogurt and you have rhubarb heaven in a dish.

INGREDIENTS
6 largish rhubarb stalks, trimmed and cut into 3-inch pieces
3/4 cup organic granulated sugar or more, to taste
Zest of 1 orange
Greek yogurt

1. Preheat oven to 325F. Place rhubarb in a medium baking dish, sprinkle with sugar and orange zest. Add only just enough water to cover the rhubarb.

2. Place dish in oven and bake about an hour, until rhubarb is very soft but still holds its shape. Use a slotted spoon to transfer the rhubarb to a pretty serving dish.

3. Pour the baking-dish juices into a saucepan and boil over medium-high heat around 15 minutes, until thick and syrupy. Pour this sauce over the rhubarb.

4. Serve rhubarb warm or room temperature, with a dollop of Greek yogurt.

Serves 4 to 6.