Rhubarb is easy to grow and there are so many different ways to use it such as in pies, crumbles and fools.But freshly picked out of garden this is what I most often do with it. I serve it with yoghurt or muesli for breakfast.
It is a simple recipe but baking the rhubarb intensifies the flavour, the brown sugar adds a caramel taste, and the orange juice and ginger add some zing and spice.
450 gm rhubarb stalks cut
1/4 cup of brown sugar
1 tablespoon or less of grated ginger
juice of one orange
Bake for 15-20 minutes until rhubarb is softish in a moderate oven (180 degrees C)