- 6 cups of 3/4-inch rhubarb slices
- 1 teaspoon lemon juice
- Pinch of salt
- 1-1/2 cups sugar (more or less to taste)
Place rhubarb, lemon juice and salt in large pot. Add just enough water to cook. Bring to a boil; reduce heat and simmer, covered, until tender, about 45 minutes. Check occasionally and add water if needed. If there appears to be too much liquid, cook uncovered until the moisture has evaporated. Add the sugar; stir well and cook until dissolved. Taste for sweetness.
Notes: Depending on how you intend to serve the rhubarb, other ingredients could be added. For example, if serving as a side dish, I might add some butter. For a dessert, you might want to add some cinnamon. For an ice cream topping, you might want to add a little strawberry jam to thicken and sweeten. This could even be used as a fruity, tangy salsa. Cut the pieces smaller, do not cook as long, omit some of the sugar and add something like balsamic vinegar. There are many possibilities.
If you have more liquid in your rhubarb than you feel like simmering off, strain the liquid off into a pitcher, and add water. It makes a very good party drink.