Sticky Ginger Candied Rhubarb Topping

[kirra]

Sticky Ginger Candied Rhubarb Topping

Ingredients:

Rhubarb
Water (about 1/4 cup for every two stalks of rhubarb)
Raw sugar (1 tbsp per two stalks)
Fresh ginger, grated (1 tbsp per two stalks), optional

Preparation:

Preheat oven to 375 degrees Fahrenheit.

Cut rhubarb into 1-inch pieces, plus 1 or 2 longer pieces for an attractive garnish. Then spread the pieces out one-layer deep in a baking dish.

Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.

Bake for about 30 minutes, until quite soft, turning a couple of times during baking.

Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!