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Ingredients
- 3/4 * 3/4 pound thin, pink rhubarb
- 1/2 * 1/2 cup sugar
- * Water as needed
Preparation
Step 1
Directions
1. 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 20 minutes. Remove to a platter with a spatula. Pour remaining pink syrupy juices over so they pool around the rhubarb.