Total Time
Prep 15 mins
Cook 45 mins

My mother-in-law gave me this recipe and i just love it. It's about all i do with my rhubarb. I usually make a double batch because my husband could eat it all. I usually just measure the 4 cups as opposed to measuring out 2 pounds. i also just pour the sugar and sprinkle the water over the top. I don't stir it.


  1. Cut the rhubarb into 1 inch pieces.
  2. Do not peel the pink and tender rhubarb.
  3. Place the cut rhubarb in a casserole dish or baking dish.
  4. Top with the sugar and water.
  5. Bake at 350 degrees for 45 minutes.
Most Helpful

Made this with Splenda and it turned out perfectly. I did weigh the rhubarb and 2 pounds was considerably more than 4 cups so I used the 4 cups. In the end I couldn't tell the difference between rhubarb done this way and rhubarb stewed on the stovetop. I had the oven going anyway but will probably use the stovetop if that is not the case.

sugarpea April 09, 2004

This is great! I actually tripled the recipe. I only used half the sugar and I added 1 tsp of cinnamon and 1 tsp of vanilla to this as soon as I took if out of the oven. So easy and so delicious. Thanks Nancy!

Chef Jen #1 May 25, 2010

LOVE IT, but I only put in 1/4 cup sugar and I'm REALLY glad I did. It was plenty sweet! So easy to make though! I love the oven!!! Put it in and forget it :-)

bayandem360 May 09, 2010