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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I've been vaguely terrified of rhubarb ever since I learned the leaves are toxic, but it's actually quite easy to cook. The sauce is wonderful on its own, over yogurt, with granola, or with ice cream. Ingredients:
500 g rhubarb (about 5 stalks) |
200 g sugar (3/4 c) |
2 tbsp water |
Directions:
1. For best flavor, choose firm, bright red stalks that aren't too thick. (Thicker stalks are stringier.)
2. Lop off the tops just where it pinches in (before the leaves begin), and trim the bottoms where the stalks were cut.
3. Slice the rhubarb into 1 cm pieces.
4. In a saucepan over medium heat, combine the rhubarb, sugar, and water.
5. When the sugar is dissolved and the liquid is simmering, cover the pot and cook until the rhubarb is tender, 5-10 minutes depending on the size of the rhubarb.
6. Cool and store in the refrigerator until needed.
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