About rhubarb

Generally speaking, rhubarb is most enjoyable when cooked with sugar or honey. Although it itself is tart when raw and plain, the cooked rhubarb lends itself well to sweet dishes such as pies and crisps.

A simple preparation is to stew or to make a rhubarb compote. Combine in a medium saucepan: 4 cups ½-inch pieces rhubarb with ¼ to ½ cup sugar. Let stand at room temperature until the rhubarb exudes some juice, at least 15 minutes. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low, cover, and simmer, stirring occasionally, until the rhubarb is tender and liquid thickened, 10 to 12 minutes. Remove from the heat and let cool without stirring. To use as a compote or jam, refrigerate for at least 2 hours or up to 2 days. The compote will thicken when chilled. Or, use immediately as a warm sauce over ice cream or poundcake.