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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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