STEWED RHUBARB
2 lb. rhubarb
1 cup sugar
2 tablespoons water
Cut off leaves of rhubarb and discard. Wash stalks thoroughly. Do not peal unless the skin seems particularly tough, as the skin gives stewed rhubarb it attractive color. Cut stalks in 1-inch pieces, add the sugar and water. Covered saucepan and cook slowly until rhubarb is tender, about 5 minutes. Chill and serve plain or with cream. 5 or 6 servings.
VARIATION: A COMBINATION OF HALF RHUBARB AND HALF STRAWBERRIES STEWED TOGETHER IS DELICIOUS.
Tags: Rhubarb