1 quart rhubarb
1 cup sugar
1/4 tsp. salt
2 tablespoons butter

Wash and cut enough rhubarb in 2-inch pieces to make one quart. Peel and slice lengthwise 4 ripe bananas.

In a greased, shallow baking dish (11 x 7 x 11/2 inches), alternate layers of rhubarb and banana, ending with rhubarb.

Combine 1 cup sugar and 1/4 teaspoon salt and sprinkle this over rhubarb. Dot with two tablespoons butter.

Cover and bake at 350°F 20 minutes. Uncover and bake for 30 minutes more or until syrup thickens.

This may be served hot or cold.

Serves 8.