This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
- 5 to 6 cups chopped fresh or frozen rhubarb
- 1 cup water
- 2 cups sugar
- 1/2 teaspoon ground cinnamon
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool. Yield: 5 cups.
Originally published as Stewed Rhubarb in Bountiful Harvest Cookbook 1994, p88
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