Baked Rhubarb with Berries and Candied Ginger
Juice and long strands of zest of 1/2 orange
ripe strawberries, blackberries or mulberries, sliced
candied ginger, thinly sliced
strained plain yogurt (optional)
1. Preheat oven to 400 degrees F. Wash rhubarb, remove ends of stalks, then slice crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss sugar, tapioca, juice, zest and cloves together and place in an 8-by-10-inch gratin dish.
2. Cover mixture with foil and bake until rhubarb is tender, approximately 35-45 minutes. When rhubarb is finished cooking, add berries and gently break mixture up with a fork. Serve chilled or at room temperature, garnished with ginger and a dollop of yogurt, if desired.