I finally found some rhubarb! I love rhubarb not just because it’s so delicious but because it also reminds me of my Mom, who made it all the time (when she couldn’t get it fresh, she bought frozen rhubarb but I don’t think anyone packages frozen rhubarb these days). She cooked rhubarb as a side dish — sort of like applesauce, but better. It goes with everything. Meat. Veggies. Also, she didn’t add a ton of sugar. We all loved the tart goodness. Here’s how she made it — we prefer it plain, with no additions, but notice I’ve added some tasty options in case you like your rhubarb more well seasoned.
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Stewed Rhubarb
1-1/2 pounds rhubarb 2/3 to 3/4 cup sugar, up to you 1-2 teaspoons grated fresh orange or lemon zest, optional 1-2 teaspoons grated fresh ginger, optional 3-4 tablespoons fresh orange juice, optional 1/4 teaspoon cinnamon, optional
Cut the rhubarb into 3/4-inch thick slices and place in a stainless steel or enamel pan. Add the sugar. Add any of the optional ingredients if desired. Cover the pan and cook the mixture over low-medium heat for 10 minutes. Remove the cover and cook for 12-15 minutes, or until the mixture has thickened, stirring the ingredients occasionally. Chill well before serving. Makes 4 servings