Baked Rhubarb

                 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 Southern U.S. Cuisine

Contributed by: Edit

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