- 550g rhubarb
- 75g caster sugar
- ½ tsp ground ginger
Preheat your oven to 200℃, 180℃ fan, gas mark 6.
Wash the rhubarb and trim the ends and cut it into small pieces.
Place the rhubarb in a shallow dish with the ground ginger and tip the sugar over. Using a fork, make sure the rhubarb is in a single layer.
Cover the dish with foil and roast in the oven for 15 minutes. Remove the foil and you should find that the sugar has dissolved. Carefully move the rhubarb around and roast for a further 5 minutes, until tender.
Test the rhubarb with a sharp knife – it should feel tender, but still have kept its shape.
Use the cooked rhubarb in a variety of recipes or simply eat it warm with some custard, as a quick dessert.