Sometimes the simplest recipe can be a star if it's done properly. Rhubarb suffers from being over-boiled and smashed to a pulp, but if you cook it gently in the oven with just sugar and no water, it will slowly release its juice, keep its chunky shape – and taste wonderful.
|1lb 8 oz (700g) rhubarb, trimmed and cut into chunks|
|3 oz (75 g) soft light brown sugar|
|zest and juice of 1 large orange|
|1 heaped teaspoon grated root ginger|
|Preheat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a shallow ovenproof baking dish.|
Put the rhubarb, sugar, orange zest and juice and ginger in the baking dish. Cook, uncovered, for 30-40 minutes.
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