Stewed Rhubarb Recipe
Serve as a dessert in a fruit nappy, or as a side condiment to some pork.
Wash the stalks, rubbing with your finger where any dirt has adhered. Trim off the ends. If it is very stringy, pull out the strings. Cut stalk into pieces anywhere from 1 to 2 inches (2 1/2 to 5 cm.)
Toss into a pot with water and sugar, and simmer until the rhubarb is mooshy. Then, you can sweeten a bit more to taste, if desired. You can zip up your stewed rhubarb with some lemon zest or a splash of lemon juice, if desired.
1 pound rhubarb stalks = 4 large or 8 small stalks = 3 cups pieces Don't use an aluminum pot.
Courses Fruit; Sauces