Last week I got a text from my friend Nicole wishing me “Happy Rhubarb Season!”. She knows me so well! It is truly the most wonderful time of the year. I was in a momentary panic a few weeks ago looking through a Buzzfeed gallery on rhubarb recipes, thinking that I had reached the end of the rhubarb road, having made a variation on almost every recipe they posted: cocktails, squares, cake, pie, popsicles, ice cream. I’ve really been through it all in the past seven summers since this obsession began!

So imagine my surprise when I tried to find a recipe on Planet Byn for simple, stewed rhubarb, after being #blessed with a gigantic bundle of rhubarb a couple weeks ago from my Mom’s dental hygienist (random, I know, but I love it). I suppose you don’t really need a recipe for this, but I wanted to get the proportions right. I don’t like rhubarb recipes where so much sugar is added that you don’t make that pucker with your mouth. The pucker is the best part!

So here’s the recipe I used, and it’s perfect. Use this on toast, stir it in yogurt, add it to a cocktail (coming up next post!) layer it up with overnight oats. Happy Rhubarb Season!

Simple Stewed Rhubarb

Source: Canadian Living

Ingredients

3 cups chopped rhubarb

1/2 cup sugar

1 tbsp water

Directions

1. Add rhubarb, sugar and water to a medium saucepan over medium heat. When it starts to bubble, turn the heat down to medium-low, and let simmer for 10-15 minutes, stirring occasionally. The rhubarb will break down into strands. Store in a glass jar or tupperware in the fridge.