1/2lb (240 grams) loaf sugar
1/2 pint (300 mls) water
rind of half a lemon


Boil together ½ lb (240 grams) loaf sugar and ½ pint (300 mls) water and thin rind of half a lemon until it becomes a thin syrup. Wash the rhubarb, dry and cut into 1 inch (2.5 cm) length.

Put these into an enamel baking dish pour the syrup over and place in a hot oven. When the rhubarb is quite tender take it out of the oven and set aside to cool. Turn into a glass dish and serve with cream.