In a glass baking dish, combine the rhubarb with the sugar, water and salt. Bake in a preheated 325° oven for 1 hour, stirring every 15 minutes, until the rhubarb is very tender. Let cool, then press through a fine strainer. Refrigerate for up to 1 week.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.