Nigel Slater Observer
8 tbsp sloe gin
2 tbsp water
Set the oven at 180C/gas mark 4.
Cut the rhubarb into short lengths, pulling off any strings. Put the rhubarb into a dish (not aluminium, as this will taint the rhubarb). Stir together the sugar, sloe gin and the water then pour over the fruit. Put the dish in the oven and bake for 40 minutes to an hour, depending on the age of your rhubarb. The toughest will take a good hour. Baste the rhubarb from time to time with the juices. When the fruit is tender, remove from the oven and leave to cool a little. Best eaten warm, not hot – though good chilled.