Stewed rhubarb

I worked out that I’ve been cooking my rhubarb for way too long! I do like it mushy though. Isn’t this a vibrant red?

1 bunch of rhubarb
1/4 cup of water
4 Tbsp honey or sugar
1/2 lemon, juiced

1. Cut the ends and leaves off of the rhubarb. Then cut the stalks into pieces about 3 cm long.
2. Place the water, sugar (or honey) and lemon juice on to boil in a pot.
3. When boiling, add the rhubarb.
4. Cook gently with the lid on until tender, about 10 to 15 minutes.
5. Allow to cool.

Serves 6.

Note: SCD and GAPS safe if you use the honey.

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