Cup of Cheer

 

 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.