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.
This recipe is from Delia's Summer Collection. Serves 3
Put the rhubarb and sugar in the baking dish.
Cook, uncovered, for 30-40 minutes. For other variations you could add the grated zest and juice of 1 large orange, or 1 heaped teaspoon of grated fresh giger (the ginger works best, I think, with soft brown rather than white sugar).
Preheat the oven to gas mark 4, 350°F (180°C).