• Ingredients:
• 1 cup sugar
• 1/2 cup water
• 1 pound rhubarb, cut in 1-inch pieces, about 3 cups

Preparation:
In a saucepan combine sugar and water, stirring until sugar is dissolved. Place rhubarb in a baking dish; pour syrup over rhubarb (it is not necessary to cover fruit with water since rhubarb has so much water). Cover dish and bake at 350° for about 30 minutes, until fruit is bubbly, stirring several times.

 

 

This is so easy it’s barely a recipe. My favorite kind of cooking – prepare everything, dump it into the oven, set the timer, and come back when it beeps. Cooking things in packages is always fun too. Opening the packet almost feels like unwrapping a present.

• 6-8 cups of cut-up rhubarb (5-6 stalks). Be sure to cut off any leaf parts.
• 1 1/2 – 2 cups sugar
• 1 vanilla pod (optional)
• Preheat the oven to 200°C / 400°F.

Toss together the sugar and rhubarb. Put a double layer of aluminum foil on a baking dish, and put the rhubarb in a pile in the middle. If you’re using a vanilla pod, place it in the middle of the rhubarb. Seal up the foil securely so you have a pouch. Bake in the oven for 30 minutes, until the rhubarb is tender. Chill before serving (though frankly it’s good at any temperature).

If you want the rhubarb to disintegrate even more, bake for about 10 minutes longer.

If you want it to be more acidic, omit the vanilla and add the juice of half a lemon