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Ingredients
- 1 lb cherry rhubarb, chopped in one inch slices
- 1 1/2 cups sugar
- 2 1/4 cups water
Method
- Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour.
- Add water to mixture and bring to a boil slowly, uncovered.
- Cook for 1 to 5 minutes, until your rhubard is soft.
- Cool, cover and refrigerate for several hours before servings.
- Can add a dash of whipping cream to the top if you like for that extra touch.