 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds) |
1 1/2 cups sugar |
2 tablespoons fresh lemon juice |
Directions:
1. Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
2. Market tip: Look for thin, reddish pink stalks of rhubarb they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.
|
|