Baked/stewed rhubarb is possibly something I miss from the UK most. It grows wild in my mum's garden yet costs extortionate amounts for a wizened old stalk here. Luckily my brother-in-law brought me this batch when he visited HK for the 7s. Unless you are a masochist, don't even think about omitting some form of sugar in this recipe...
What you need:
500g rhubarb ($16.80/100g for Dutch rhubarb in Great Food Hall)
1/2 cup coconut sugar
Preheat the oven to 190c.
Wash your rhubarb and trim the ends.
Place in a shallow baking tray and pour the water and sugar on top. Mix around a bit.
Cover with foil and bake for around 40 minutes until the stalks are tender.