[coloneldan]

My version of your Sweet, Saucy Spring Rhubarb recipe

Sweet and Saucy Rhubarb Shortcake


INGREDIENTS
6 large rhubarb stalks, with leaves trimmed off, and cut into 3-inch pieces
3/4 cup granulated sugar or substitute part with Maple syrup and/or Brown Sugar
i.e. 1.4 cup sugar, 1/4 cup Maple Syrup, 1/4 Cup Brown Sugar.. any combination
or even 1/4 cup of Orange marmalade
Zest of 1 orange
Water to cover.. can add bit of orange juice
yogurt or ice cream
Your Favorite short cake or pound cake or sponge cake

1. Preheat oven to 325F. Place rhubarb in a medium baking dish, sprinkle with sugar and orange zest. Add only just enough water to cover the rhubarb.
2. Place dish in oven and bake about an hour, until rhubarb is very soft but still holds its shape. Use a slotted spoon to transfer the rhubarb to a pretty serving dish.
3. Pour the baking-dish juices into a saucepan and boil over medium-high heat around 15 minutes, until thick and syrupy. Pour this sauce over the rhubarb.
4. Serve rhubarb warm or room temperature, over shortcake, with a dollop of yogurt, plain or fruit style or Ice Vanilla or strawberry Cream
.
Serves 4 to 6

Can be creative.. and add small amount of Strawberries or raspberries to rhubarb before baking
Be crazy.. add some cranberry sauce instead of other fruit, and some cranberry juice to water