Effortless and the rhubarb doesn’t get stringy. Delicious on ice cream (lemon gelato), with yogurt, on pavlova, or as rhubarb shortcake. You could probably cook it on the barbecue if you didn’t want to turn on the oven.
| 3-4 stalks | rhubarb |
| ¼ c | (or so) dark brown sugar |
Chop rhubarb in 1–2 inch pieces. Toss with the sugar and place in a baking dish. Top with foil and roast for 30 minutes at 300ºF. Turn off the over and let the rhubarb sit for another half hour. It’s ready when the pieces are soft yet still holding their shape. Use right away or chill in the fridge. Keep for up to a week, covered.