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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It’s even good on toast