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.
- Cut the rhubarb into 1 inch pieces.
- Do not peel the pink and tender rhubarb.
- Place the cut rhubarb in a casserole dish or baking dish.
- Top with the sugar and water.
- Bake at 350 degrees for 45 minutes.
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.
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!
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 :-)