ONLY RHUBARB STALKS MAY BE EATEN OF THIS SPRING VEGETABLE
How someone ever decided that rhubarb was edible is a wonder. The oversized, flappy leaves contain oxalic acid-a poisonous substance. And the stalks are sour beyond compare. Rhubarb cannot be eaten without being sweetened. We have used both honey and sugar, and will give you amounts to do either in this recipe. Top greek yogurt for the ultimate in tangy, serve it on the side with pork or poultry, it works as a jam on a buttery croissant, or use for dessert over vanilla bean ice cream.
Rhubarb cooks down. Use a lot to make a little.
- 6lbs/2.75Kg rhubarb stalks, cleaned and cut into 2"/5cm pieces
- 8oz/225g sugar or 4oz/120ml honey
- 16oz/550ml water
Wash and trim ends of each stalk. Contrary to popular belief, there is no need to peel rhubarb stalks. The fibers will break down as they cook.
Cut stalks into 2"/5cm pieces.
Bring to a rolling boil for 10 minutes.
Reduce to a simmer.
Cook down until the sauce is thick and the rhubarb strands have separated and softened. If you have a heat diffuser to put between the pot and the flame, it will help to keep the rhubarb from burning on the bottom of the pot.
Rhubarb will change from a bright, vibrant red and green to a dark, brownish pink as it cooks. This is absolutely normal.