2 1/2 lb. rhubarb
2 qt. Water
1/2 c. honey
Cut rhubarb in 1 inch pieces. Cook in hot water until soft (not
boiling). Strain out the rhubarb pieces. Stir in the honey. Chill.
You can add more honey to taste. I found that 1/2 cup was sufficient, as
it sweetened it without overwhelming the rhubarb with honey flavor.
However, you can add more
honey if you want.
The rhubarb can be used again in recipes that call for cooked rhubarb. I
made mine into a crumble, but it was more mushy than it would have been
normally because it had already been cooked. A simple dessert is to
stir honey or sugar and cinnamon into the rhubarb.
