• 375 g thin, pink rhubarbs

  • 95 g Sugar


  • 1.

    Heat the oven to 350ºF/180ºC.

  • 2.

    Cut the rhubarb into finger lengths and put them in a single layer in a baking dish.

  • 3.

    Scatter the sugar over.

  • 4.

    Moisten with 1 to 2 tablespoons water.

  • 5.

    Bake until just done, about 20 minutes.

  • 6.

    Remove to a platter with a spatula.

  • 7.

    Pour the nice pink syrupy juices over so they pool around the rhubarb.

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