Rhubarb Goodness

Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.

Please excuse the odd measurements. I threw it together, but boy is it good!

12 ounces rhubarb, chopped

1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla

1 cinnamon stick

Dash of lemon juice

Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.

OMG good – B

PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!

PPS – Fruit alternatives: peaches, nectarines

 

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