Easy to make, Stewed Rhubarb may be served over oatmeal or in many different
- 6 cups chopped rhubarb (1.5 L)
- 1 cup granulated sugar (250 mL)
- 2 tablespoons water (30 mL)
- In large saucepan, combine rhubarb, sugar and water; cook over medium heat,
stirring, until sugar has dissolved. Stir occasionally for about 15 minutes or until slightly thickened and
rhubarb is in threads.
- Let cool.
Yield: 3 cups
Rhubarb can be refrigerated in an airtight container for up to 5 days.