Today I'm sharing a recipe that I've been wanting to share for weeks.
It's a spring and early summer recipe and so easy to make.
I'm back at it linking up with A Gal Named Al to share
This is one of my favorite childhood recipes.
My grandma would walk out back, cut her rhubarb, clean it, cut it, cook it and serve it to us.
And that's exactly what I've done twice this year.
It's so easy and simple and when you're done, you have a nice sweet treat.
First, cut the rhubarb as close to the base of the plant that you can.
Then, cut off the leaves.
The leaves are actually poisonous, but they're big and leafy, so you will definitely have to cut them off, no worries there.
Take the rhubarb inside.
Wash it off with water.
Recut the ends.
Then, cut into smaller chunks and place into a saucepan.
After you have all of the rhubarb cut and ready to go add just a little bit of water.
I never measure, just know that it shouldn't come up over the rhubarb.
A little bit goes a long way.
Bring to a boil, then reduce heat to medium.
Cook enough so that the rhubarb falls apart into little strings.
Once the rhubarb is all mixed up turn the heat to low and add in some sugar.
I probably add 1/2 -1 C. but again I never measure.
At this point the rhubarb will be a brownish color, so add some red food coloring to make it look bright red and yummy.
Cook the rhubarb just enough for the sugar to mix in.
Then, cool, refrigerate and serve!
My stack of rhubarb fresh from our backyard.
Chunks in the saucepan.
You can see below that I just barely have any water in my pan.
Boiling, and it looks like a LOT of water, but no more than before.
The rhubarb really cooks down.
Starting to break apart.
Food coloring and sugar added.
Ready to enjoy!