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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.

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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!

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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 :-)

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bayandem360 May 09, 2010

Yum! I made this up just for fun. I didn't know what I was going to do with it, but I had the rhubarb and went for it. It was delicious warm and chilled. After a few days, I decided to make up some biscuits and serve it like shortcake. I put a spoonful of ice cream on top becuase I didn't have any whip topping. It was delicious. Thanks for such an easy way of baking rhubarb.

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SewandXit July 26, 2008

Excellent served both hot and cold. The juice is very tasty, too. I have made it several times, and like a little less sugar than is in the recipe.

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Huluhae June 30, 2007

Excellent texture, totally easy to make, mindless and delicious. My kinda food. Hooray! Thanks for this wonderful treat.

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Sarah Chana September 11, 2006

Couldn't be easier and just the right amount of sugar for my taste. Thanks.

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Vicki in AZ July 08, 2006

This is my new favourite way to cook rhubarb! Although I was using frozen rhubarb, I included the water & stirred after baking. It had just the right amount of liquid & tartness for our tastes. BTW, a medium zip lock freezer bag holda exactly 4 cups. Thanx Nancy!

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CountryLady November 13, 2003
Baked Rhubarb