- 8 ounces water
- 1/2 pound chopped rhubarb
- A pinch of salt
- 1 cup sugar
- 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.
Contributed By Mike Ryan Photo Published