“I am a great fan of rhubarb and here is my recipe.  It’s really a non-recipe because I never measure! You can call this rhubarb sauce or strawberry rhubarb pie without the crust and you can eat it straightaway (preferably cooled) or serve as a topping on ice cream.  I also freeze this after cooking (so I can have rhubarb all year)!” - Nancy

New Morning Farm Customer Nancy Geller

Ingredients/Directions

I cut up maybe 6 Rhubarb stalks into 1 inch pieces, put the pieces in a large pot, add 3/4-1 c sugar, a cup of sliced Strawberries, 1 or 2 Cinnamon Sticks.  I cover with water (maybe not quite cover because the rhubarb gives up a lot of liquid) and bring to a boil, then simmer until done.  The reason to use a large pot is that it’s really easy for this to boil over and make your stove a sticky mess!   

You can boil off some of the liquid if the rhubarb is too “liquidy” for your taste.