This is the method of cooking rhubarb used in Nigel Slater’s cake recipe below, and it is perfect. Nigel, I love you.
Heat oven to 180 ℃.
Wash and cut 500g of rhubarb into short lengths, as desired.
Place on baking tray, sprinkle over sugar as desired (say 50gms) and 4 tablespoons water (could also use orange juice).
Bake 30-40 minutes until soft but still retaining shape.
Rhubarb, Polenta and Cinnamon Cake
This is so very good. Don’t skip the step of placing the cake tin on a hot baking tray in oven. It helps the bottom of the cake cook despite the moisture from cooked rhubarb.