Cut off the ends of the rhubarb and rinse well. Chop rhubarb into 1 inch pieces.
¼ cup of water
Place rhubarb pieces in a large saucepan and add water. Cover and cook over high heat until soft, about 10 minutes.
1 ½ - 2 cups of sugar, to taste
Reduce heat to medium high and add sugar, ½ cup at a time stirring to incorporate completely. Taste periodically and add sugar as desired. Total sugar required depends both on your taste and on the tartness of the rhubarb.
Remove from heat and pour into a glass bowl or other container. Cover with plastic wrap and chill for at least one hour before serving. Keeps for up to a week in the refrigerator.
From MakeBetterFood.com. . (makebetterfood.com/recipes/rhubarb-sauce/). Adapted from the kitchen of Catharine Ahalt.
Cut off the ends of the rhubarb and rinse well. Chop rhubarb into 1 inch pieces.
Place rhubarb pieces in a large saucepan and add water. Cover and cook over high heat until soft, about 10 minutes.
Reduce heat to medium high and add sugar, ½ cup at a time stirring to incorporate completely. Taste periodically and add sugar as desired. Total sugar required depends both on your taste and on the tartness of the rhubarb.
Remove from heat and pour into a glass bowl or other container. Cover with plastic wrap and chill for at least one hour before serving. Keeps for up to a week in the refrigerator.
Print
