Baked rhubarb is one of the simplest things to do yet so lovely. Cut your rhubarb up into 2 or 3 cm bits, place in a bowl, put in a medium oven. Test it after 15 minutes by getting your potato masher and simply seeing if the rhubarb is succulent by... yes.... mashing it. If it oozes gorgeous pink and red juices it's done. I then add my secret weapon - golden syrup. Sweeten it to your taste. Serve hot or cold with ice cream, custard, cream whatever. Scrumptious.
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