Stewed Rhubarb

Rhubarb season is in full swing, and it's the closest thing we've got to local fruit until the strawberries start coming in next month. We have it in our yard, as do many folks, but you can also find it at the farmers market. If you have somehow made it through life without cooking rhubarb before, you should know that the leaves are poisonous, so if you are harvesting it yourself, be sure to cut them off and just use the stalks.

This is a super simple recipe that my grandmother used to make, and my dad still raves about it and gets my mom to make it. He eats it straight, sort of like you might do with applesauce, but you could also dress it up as a dessert with some whipped cream or vanilla ice cream on top (or, conversely, serve over ice cream).

Rhubarb goes famously well with strawberries, of course, and once they come into season I'll post some recipes using them together.

6 cups chopped rhubarb stalks (peeled first if you like)
1/2 - 1 cup sugar, according to taste
1/4 - 1/2 tsp cinnamon (optional)

Combine rhubarb, sugar, and cinnamon (if using) in a large saucepan with a very small amount of water. Simmer until very soft.