A friend gave me some more rhubarb (thanks Kate!) so I thought I’d try out a new recipe. This is so simple and quick to throw together. I made it while our pizza cooked–yeah, it’s fast. The sweet tartness is really yummy on a hot summer evening. So you’ll need about 7 stalks of rhubarb washed and cut into bite-sized pieces.
Toss in 2 heaping tablespoons of sugar and 1/2 teaspoon of ground ginger. Grated, fresh ginger would be nice, but I didn’t have any on hand.
Add 1/4 cup of water, cover, and cook on medium heat until rhubarb is soft.
When the rhubarb is soft, remove the lid and let the mixture reduce. You can see there is almost no liquid left. That means it’s done.
Serve over vanilla yogurt. Enjoy!
Stewed Rhubarb Over Yogurt
7 stalks rhubarb, sliced into bit-sized pieces
2 heaping Tablespoons sugar
1/2 tsp. ginger
1/4 cup water
Place sliced rhubarb in a saucepan. Toss in 2 heaping tablespoons of sugar and 1/2 teaspoon of ground ginger. Add 1/4 cup of water, cover, and cook on medium heat until rhubarb is soft. When the rhubarb is soft, remove the lid and let the mixture reduce. When there is almost no liquid left, remove from the heat and serve over yogurt. Makes enough to top 8, 1/3 cup-servings of yogurt.
