Spring and rhubarb go hand in hand. Every year it seems rhubarb is more and more in abundance. I enjoy freezing a bunch of it for great desserts in the fall, but mostly I love stewed rhubarb with toast for breakfast, rhubarb crisp for dessert and my favourite rhubarb custard pie.
- 2 lbs. rhubarb chopped in pieces
- 1 cup sugar
- 1/2 cup water
- pinch of salt
Combine all in a sauce pan and cook for 10 minutes or until soft, stirring often. Allow to cool completely. Serve over pound cake, ice-cream or on its own. Sugar may be reduced for a more tart flavour. Fresh sliced strawberries can be thrown into the cooled rhubarb for an added natural sweet taste.