Jul 012010
 

Pick as many rhubarb stems as you like. Remove the leaves.

Wash and slice the stems into 5-10cm lengths (It is not necessary to peel the stems).

Place these, with sugar, into a saucepan using a 4:1 weight ratio.

Stir and leave for about 30 minutes. Some juice will be noticeable.

While stirring, place on a medium heat. Once there is enough juice not to burn, leave for about 15 minutes, partially covered, until rhubarb is quite soft.

Eat with yoghurt or ice cream.

Author

Robyn Currie
Eltham North

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