Sticky Ginger Candied Rhubarb Recipe

Feel free to substitute your favorite sweetener, such as honey or agave syrup, for the raw sugar. If you like a smoother consistency dessert topping, you can purée the finished product in a food processor.

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

1. Preheat oven to 375 degrees Fahrenheit.
2. 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.
3. Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.