May 27, 2012
1 bunch of rhubarb (around 20 stems), washed, no leaves and cut into 2-3 cm pieces.
About 1/2 cup of sugar
About 1/4 cup of water
Put in a pan and cook on high heat until it boils. Lower to medium/low heat and cover so the rhubarb streams and breaks down. It takes less than 15 minutes.
Serve with cake, yogurt or on toast (my favorite).
Enjoy your Sunday!