You may also like
Categories:Viewed: 33 - Published at: 7 years ago
Ingredients
- 2 pounds ripe red rhubarb ribs
- 1/2 cup apple cider or orange juice
- 1 1/2 cups jam, jelly, or preserves
- 1 cup sour cream
- Poundcake or cookies (optional)
Method
- Wash the rhubarb ribs and trim off and discard leaves or imperfections.
- Cut ribs into pieces 2 to 3 inches long, splitting the larger ribs in half before cutting.
- Put in a saucepan with the cider and jam.
- Cover and bring to a boil over high heat.
- Reduce heat and continue to boil gently about 5 minutes; then remove the cover and continue boiling about 10 minutes, uncovered.
- The rhubarb will shred into pieces.
- Cool and transfer to a serving bowl.
- Serve with a dollop of sour cream and, if desired, poundcake or cookies.
