I love Rhubarb anything! I have been eating Rhubarb since I was a kid. I made this recipe to put on my English muffins. It is like eating a tart applesauce and I even eat it right out of the bowl. Although Rhubarb is officially a vegetable, a lot of people consider it a fruit. This is probably due to the fact that fruit is often mixed with the Rhubarb in most recipes. This takes only minutes to make. I pick my fresh rhubarb from our garden and freeze it in 1/2″ pieces. When I take it out of the freezer, I thaw the Rhubarb and drain it in a strainer. If you are using fresh Rhubarb, you will not need to strain it but it may take a little longer to cook down.
In a medium saucepan over medium heat add water, sugar, rhubarb and butter.
Cook until Rhubarb is the consistency of a thick applesauce. Add lemon juice, cinnamon and vanilla stirring well.
Remove from the heat and spread on muffins, biscuits, ice cream….etc. Store leftovers in the refrigerator.
2-1/4 cups clean, diced rhubarb
1/3 cup sugar
1/4 cup water
1 Tbl butter
1/4 tsp lemon juice
1/4 tsp cinnamon
1/4 tsp vanilla extract
Wash rhubarb and cut into 1/2″ pieces. If using frozen rhubarb pieces, measure frozen and then thaw and drain liquid. In a medium pan over medium heat bring water and sugar to a boil. Add butter and Rhubarb cooking until liquid is gone and rhubarb is the consistency of a thick applesauce. Stir in lemon juice, cinnamon and vanilla until combined. Remove from the heat and serve on an English muffin, biscuits, toast, over ice cream…etc. Cover and refrigerate leftovers.