This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream.
Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.
Leave to macerate for a minimum of one hour or overnight if possible.
Preheat oven to 170C/325F/ Gas 3.
Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes.
Remove from oven and leave until cool before uncovering.
