baked rhubarb with vanilla, orange and clove

(contributed by Nancy)
Recipe adapted from Seasonal Fruit Desserts by Deborah Madison

1½ pounds rhubarb, cut into 1-inch pieces (about 4 cups)
¾ cup light brown or white sugar
grated zest and juice of 1 orange
one 2-inch piece of vani!la bean, split lengthwise
3 cloves
pure maple syrup
ice cream, for serving

1. Preheat the oven to 375°. In a bowl, toss the rhubarb with the sugar, orange zest and juice and transfer to a baking dish that is large enough to hold the rhubarb in 1 or 2 layers. Bury the vanilla bean and cloves in the rhubarb.
2. Bake until the rhubarb is tender when pierced with a knife, about 30 minutes. Remove and let cool; if the rhubarb is too tart, add maple syrup to taste. Serve with ice cream.