1 pound rhubarb
2/3 cup sugar
1 tsp. lavender
Slice the tops and tails off the rhubarb. Next divide any wide pieces in half down the middle. Chop the rhubarb into 2 inch long lengths. Find a skillet wide enough to accommodate the rhubarb in one layer. When it cooks down it will release a lot of moisture and the large surface area of the skillet will aid in evaporation. Combine your herb, sugar, and veg. Cook on medium heat stirring occasionally until the rhubarb releases moisture and the sugar dissolves. Then turn down heat to medium low and stir every ten minutes or so. Cook until tender 30-40 minutes. Cool and serve with vanilla ice cream.
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