Instructions: Preheat the oven to 425 degrees. Cut the rhubarb on the diagonal into 1 1/2- to 2 inch pieces. Lightly butter a baking dish that will accommodate the rhubarb

In a tight single layer.

In a saucepan over medium-high heat, combine the butter, syrup, vinegar, salt, allspice and pepper. Stirring constantly, bring the mixture to a boil.

Remove from the heat. Using a spoon or brush, generously coat the bottom of the baking dish with some of the syrup. Arrange the rhubarb in neat rows, rounded-sides up and tightly packed, in the dish. Using a spoon or brush, coat the rhubarb with half of the remaining syrup.

Bake 5 minutes. Coat the rhubarb with the rest of the syrup and bake just until tender, 1 to 5 minutes, depending on the thickness. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Makes 4 servings.

Schneider (Morrow, $60).

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