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From a 1957 newspaper clipping. 1 cup sugar 1/2 cup water 1 pound rhubarb, cut in 1-inch pieces, about 3 cups In a saucepan combine sugar and water, stirring until sugar is dissolved. Place rhubarb in a baking dish; pour syrup over rhubarb (it is not necessary to cover fruit with water since rhubarb has so much water). Cover dish and bake at 350� for about 30 minutes, until fruit is bubbly, stirring several times. Chill and serve in dessert dishes with cream, whipped cream, or ice cream.
From About.com Southern U.S. Cuisine