This is without doubt the best way to cook rhubarb. The baked rhubarb pieces are delicious with cream and meringue (pictured with Island Baker’s meringue and JW Reed Cream), baked into a crumble or cooked for a little longer and stirred through cream and Greek yogurt to make an easy fruit fool. The syrup, if you are not using it in your pudding recipe, is delicious strained and added to prosecco.
Begin by washing your rhubarb and trimming off the ends, cut into 4cm lengths.
Place in a buttered, ovenproof casserole dish and sprinkle with 2 tablespoons of brown sugar, finely grate a piece of stem ginger across the rhubarb.
Cover with tinfoil and place in a preheated oven (gas mark 6/180c) for 10 minutes, at which point remove the foil and check that the sugar has dissolved. Leave the foil off and bake for a further 3-5 minutes, so that the syrup thickens and the rhubarb is soft but still holds its shape.