This is just a simple recipe I found for stewed rhubarb. Nothing fancy… just rhubarb, some sugar to cut the tartness, and a bit of water to get things cooking. The proportions are right for my tastes though, so I wanted a record of it.
I love stewed rhubarb on toast. Or on my spoon.
6 cups rhubarb, cut to 1/2-inch pieces
1 cup granulated sugar
2 Tbsp water
Combine all ingredients in a large pot on medium heat. Cook, stirring frequently, until sugar is dissolved.
Reduce heat to medium-low and cook until rhubarb is soft. About 15 minutes.