Rhubarb's season is short -- just a few weeks in the spring -- so I make this recipe as often as I can when I can get local fruit. Cane sugar is a natural partner for the tartness of rhubarb, and together they make a jelly-like texture that's a natural partner for crepes or as a filling in your favorite cake or pie recipe.
- 6 to 8 stalks rhubarb, peeled and chopped into 1-inch pieces (about 2 cups)
- pinch of salt
- 1/3 c pure cane sugar (Turbinado), or as needed
- 1/4 c water or pure apple cider, or as needed
Add all ingredients to a small saucepan. Bring to a boil over medium heat; then reduce to a low simmer and cook, uncovered, stirring occasionally, until rhubarb is mostly broken down, about 20 minutes. (Add a little more liquid if mixture looks dry.) Taste for sugar and serve immediately or refrigerate.
Ingredient note: Corn Allergens is a useful source for determining which ingredients are safe to eat on a corn-free diet. Be aware that the list of ingredients potentially containing corn changes frequently, so sticking to pure ingredients is your safest bet.
