Children used to pick the thinner, more tender stems to dip in sugar and eat raw.
The stems are tart and delicious stewed.
Rhubarb Sauce (Stewed Rhubarb)
Makes 2 cups.
- 3 cups rhubarb cut in 1 inch pieces
- 1/4 cup water
- 1/2 to 3/4 cups sugar
Put in pot on stove with water and sugar.
Bring to a boil.
Cover and reduce heat, cooking slowly till tender.
Use as ice cream topping or spoon over plain cake.
Rhubarb Tapioca Pudding
Makes 4 servings.
Follow instructions as above but after mixture comes to a boil, stir in:
- 2 Tbsp tapioca
