Stewed Rhubarb

Walking by the fruit market yesterday I found rhubarb. I have been waiting for local asparagus & rhubarb to be available. There was only a small amount at the market so I am hoping to head down to St. Lawrence Farmers Market on Saturday and hopefully stock up.

Rhubarb has a wonderful tart flavour and when sweetened gives you the taste sensation of sweet and sour all in one. I am hoping to create some recipes where I can preserve the rhubarb so we can enjoy it throughout the year. Meanwhile yesterday I simply stewed it and served it with ice cream as a dessert. Max, Connor and Renee ate it up and loved it. There was some left over so I have put it in a jar and look forward to eating today mixed with vanilla yogurt.


Ingredients:

4 cups rhubarb cut into bite size pieces
1/3 cup water
1/4 cup maple syrup


Place all the ingredients in a pot and bring to a boil. Reduce heat immediately and simmer for 30 minutes stirring on occasion. Let cool and serve with ice cream or yogurt.