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Heat the oven to 350ºF/180ºC.
Cut the rhubarb into finger lengths and put them in a single layer in a baking dish.
Scatter the sugar over.
Moisten with 1 to 2 tablespoons water.
Bake until just done, about 20 minutes.
Remove to a platter with a spatula.
Pour the nice pink syrupy juices over so they pool around the rhubarb.
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