Cut your rhubarb into pieces and place into a oven proof dish. Sprinkle with sugar and half cover with pomegranate juice.
Place in an oven on 180 degrees for around 10 mins (you want the rhubarb to cook through but keep its shape and some firmness).
Drain the liquid into a sauce pan and keep the rhubarb warm.
Add extra sugar to the juice and reduce on the hob until it is a syrup.
Pour over the rhubarb and serve with ice cream - I used ginger and vanilla as both these flavours go really well with rhubarb.