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Stewed Rhubarb (from The Joy of Rhubarb by Theresa Millang)
Try some on your oatmeal... or ice cream!

3 c. fresh rhubarb, chopped

1/2 c. granulated sugar

1 T. water

1  Mix all ingredients in a large saucepan. Cook over medium heat, stirring until sugar is dissolved.

2  Reduce heat to medium-low. Simmer uncovered, stirring often, about 15 minutes or until slightly thickened and rhubarb is in threads.

3  Cool. Refrigerate up to 5 days.

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