Rhubarb is pleasingly sour, and is a wonderful ingredient in many desserts. Though perfectly civil, its name actually means “root of the barbarian.” Look for redder stalks when shopping; the redder that rhubarb is, the sweeter it should be.
INGREDIENTS | YIELD: 1 QUART
1½ pounds rhubarb, cleaned and chopped
⅔ cup water
¾ cup sugar
1 teaspoon fresh lemon juice
