Tarty Tart Tart

Yep, it’s Rhubarb season–Yeah!  The first crop in Ontario–time to celebrate 🙂  I remember my Mom making this when I was a kid, I was too  young to appreciate it’s tart deliciousness, but my Dad would eat it by the bowlful, until there was none left!

Stewed Rhubarb
6 cups chopped rhubarb
1/2 cup water
1/2-1 cup sugar 

Combine 1/2 cup sugar and water, bring to a boil.  When sugar is fully dissolved, add rhubarb and simmer about 10 minutes until it gets stringy.  Add up to 1/2 cup more sugar to taste, a little at a time–some rhubarb is tarter than others.

Serve over vanilla ice cream or yogurt.  Also nice over a slice of pound cake.



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