Slice stalks to make about 2 cups and combine in a saucepan with 1/4 cup lemon juice and 1 cup sugar. Simmer until the rhubarb is soft and the mixture is thick. Cool and store in the refrigerator.
Use as a topping for ice cream, spread on toast instead of jam or use as a base in a savory sauce for duck or lamb.
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
1/4 cup Lemon Juice
1 cup Sugar
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