2 lbs rhubarb
1 cup sugar
2 tablespoons water
Cut off leaves of rhubarb and wash stalks thoroughly. Do not peel unless the skin seems particularly tough, as the skin gives stewed rhubarb its attractive color. Cut stalks in 1-inch pieces, add the sugar and water. Cover kettle and cook slowly until rhubarb is tender. Chill and serve plain or with cream. 5 or 6 servings.
Variation: A combination of half rhubarb and half strawberries stewed together is delicious.
My notes:
Rhubarb frightens me. It is POISON. How do you know you have gotten all the leaves off and cooked it right? Also, How do you peel it?
You generally don’t peel it. I’ve never peeled it. It’s a lot like celery actually.
And rhubard isn’t scary unless you don’t like tart things. It was only like a year or two ago that I learned that the leaves were toxic and rhubarb has been a summer staple in my mother’s house since before I can remember.
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