This is great with Cottage Cheese as a topping. Also very good with Vanilla Bean Ice Cream
2 C. Rhubarb cut into 1/2 inch peices
1 Cup Sugar
Enough water to just coat the bottom of the pan.
Place all indredients in sauce pan, keep at medium heat. Cook for about two hours or more until rhubarb breaks up, and there are no chunks remaining.
Let cool, place in refridgerator in airtight container
Will keep for about two to three weeks.
It tastes very bitter with just a hint of sweet. It’s great if you’ve grown up with the taste.
Enjoy!
Chesh