Rhubarb, one of the best parts about spring, is late this year in the Northeast. We just started seeing this perfect pie fruit at farmers markets within the last week or so – I’ve been looking for it since mid-April! Rhubarb is definitely a favorite of mine. Always a fan of tart and tangy, rhubarb is juicy, sweet, yet slightly sour when baked with sugar. Although my grandmother didn’t have many recipes for it, her mentor, James Beard has a few in “The James Beard Cookbook,” which is where I got the idea for this super simple baked rhubarb recipe.