What you need:
- 4 cups diced rhubarb
- 1/2 cup water
- 1/2 tsp. salt
- 3/4 cup granulated sugar
- 1 tsp. vanilla
Directions:
- In a medium saucepan, add all ingredients and stir together.
- Bring to a boil and then reduce heat to medium-low heat. Cook for 5 to 10 minutes.
- Remove from heat and let cool.
- Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.
Recipe from Grumpy's Honeybunch
Posted on Fantastical Sharing of Recipes