1 ½ cups (315 g) sugar

15 ml (1 tbsp) cornstarch

8 cups (1 kg) rhubarb cut into ¼-inch (½ cm) slices

In a large pot, combine the sugar and cornstarch. Stir in the rhubarb. Bring to a boil, stirring constantly. Simmer over medium heat for 5 minutes.

Spoon the filling into eight 1 ½-cup (375 ml) ramekins and place on a baking sheet. The baking sheet is needed to catch any juices that overflow. Set aside.

With the rack in the middle position, preheat the oven to 350°F (180°C).

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