Harvesting Rhubarb and making Rhubarb Sauce - Rhubarb Sauce Recipe :-)

Cut the rhubarb stalks as low as possible, choosing the largest ones while leaving a few smaller stalks for the plant to recover.

Cut the top of the leaf off the stalk, leaving about 0.5 centimeters below the leaf for safety, as the leaves are poisonous if eaten raw.

Weigh the harvested rhubarb, which totals about 1.5 pounds (700 grams).

Chop the rhubarb stalks into 1-2 inch pieces and place them in a pan.

Turn on the hob to high heat and place the pan on the hob.

Add about 0.5 cups of water to the pan, enough to cover the bottom with about 1 centimeter (0.5 inches) of water.

Cover the pan with a lid and bring to a boil, stirring regularly as the rhubarb begins to mush up, which should take about 5 to 10 minutes.

Add approximately 0.25 cups of granulated sugar to the pan, adjusting the amount to taste if the sauce is too bitter.

Give the mixture a vigorous stir to eliminate lumps and ensure even consistency, noting that it may look unappetizing but will be tasty.

Equipment Needed

Spice Level: