4 cups rhubarb, cut into 1 inch pieces (about 2 pounds)
   or 2 packages (1 pound) frozen rhubarb in syrup
1 cup sugar
1 inch cinnamon stick
4 whole cloves

Directions:
Preheat oven to 400°F. Place rhubarb in 2 quart casserole. Sprinkle with sugar; add cinnamon and cloves. If using frozen rhubarb, place frozen fruit in 10 x 8 x 2 inch baking dish. Sprinkle with only 1/4 cup sugar; add spices.

Bake, covered, 10 minutes. Stir gently to dissolve sugar, and baste fruit with syrup. Bake 15 minutes longer, or until rhubarb is tender but not mushy. Let stand, covered on wire rack until cool.

Makes 4 to 6 servings.

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