Nana’s Baked Rhubarb

Spread 2 pounds of rhubarb, cut into ¾ to 1 inch pieces, on the bottom of a 9 x 13 inch baking dish.  The quickest way to cut rhubarb is to use a scissors.  Pour 1½ cups of sugar evenly over the rhubarb.  Cover baking dish with foil. Bake for 30 minutes at 180°C. Remove rhubarb from the oven and stir mixture. Put back in the oven and bake uncovered for an additional 10 minutes or until rhubarb is tender.
Nana never added water, mind you she never measured anything either.  She worked by the look, taste or feel method!   I loved to drain off the excess juice and drink it!

Variation 1: Add ¼ teaspoon of ground ginger and ¼ teaspoon of nutmeg to the sugar. Mix ginger and nutmeg into the sugar until evenly distributed.

Variation 2: Half the amount of sugar and cook the rhubarb in lemonade.

For a crumble topping I like Micko’s version best of all.

Cook the crumble separately at 200°C. This gives it a real crunchy texture instead of it being a soggy mush.  Rub 2 ozs butter into 3 ozs plain flour in a mixing bowl until “they resemble breadcrumbs”.  Then add 1½ ozs of brown sugar. Finely chop a handful of nuts and add them to the mixing bowl, with a pinch of ginger, stir together. Sprinkle onto a baking sheet – spreading it out and cook it in the oven for about 10 minutes.  Turn the mixture & return the tray to the oven for another five to 10 minutes, just until the mixture is golden but not burnt – and it’s incredibly crunchy.

Assemble the dish about 5 minutes before you serve it up. Put the fruit filling in a microwave safe baking dish, sprinkle the crumble mixture on top and reheat it in the microwave for about one or two minutes, depending on how hot you like it. I prefer warm rather than piping hot, so it’s just a quick 60 seconds.
To Serve: Vanilla ice cream, whipped cream or thick natural yoghurt.