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Stewed Rhubarb


Easy to make, Stewed Rhubarb may be served over oatmeal or in many different desserts.


  • 6 cups chopped rhubarb (1.5 L)
  • 1 cup granulated sugar (250 mL)
  • 2 tablespoons water (30 mL)
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  1. 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.
  2. Let cool.

Yield: 3 cups

Rhubarb can be refrigerated in an airtight container for up to 5 days.


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