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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.
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 :-)
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.
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.
Excellent texture, totally easy to make, mindless and delicious. My kinda food. Hooray! Thanks for this wonderful treat.
Couldn't be easier and just the right amount of sugar for my taste. Thanks.
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!