Stewed Rhubarb

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

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

Yield: 3 cups

Ingredients

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

Instructions

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.