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!
2 comments:
I'm so coming to dinner at your place soon Nathalie... shame it would cost a couple of thousand $'s to get there... bet your kitchen smells good.
Lovely to hear from you... TOO busy of late.and no visiting anyone!
There is nothing like fresh vegetables in the spring and summer
Post a Comment