From Emily Buehler, our Website Coordinator: Rhubarb doesn’t need strawberries to be delicious. I first had stewed rhubarb at a diner in Moundsville, West Virginia, where it was served as a side dish. I like to serve it to friends as a topping for vanilla ice cream, or to eat it with a spoon straight out of the fridge. One recipe serves about 2 to 3 people.
- 2 c. rhubarb, raw (and chopped), frozen, or defrosted; the 10 oz bag of frozen rhubarb or 4 stalks is about 2 c.
- dash lemon juice
- pinch salt
- 1/2 c. sugar
- Boil the rhubarb, lemon juice, and salt with some water to cover the bottom of the pot.
- Reduce heat and simmer until tender. With defrosted rhubarb, this takes 10 to 15 minutes. With fresh rhubarb it takes about 30 minutes.
- Remove from heat and stir in the sugar. The result should be a thick syrup of delicious tart rhubarb!