Scale the recipe up as much you need to. You’ll want that tart and sweet rhubarb flavor over ice cream (or maybe this Lemon Mascarpone Gelato) in July. Or November. Or whenever you can’t get rhubarb anymore. It freezes beautifully, so clean out your local rhubarbmonger’s stash and surprise your
self guests in the off-season.
Note: rhubarb leaves are apparently toxic, with a lethal dose set at the inconceivably high 5kg consumption (thanks Wikipedia). So don’t eat them.
- 750 g rhubarb, washed, trimmed, and cubed
- 300 g sugar
1.42 L (6 cups) of yumminess.
Wash the rhubarb and trim away the leaves.
Coarsely chop the stalks.
Combine them with the sugar over low heat in a saucepan. After the rhubarb has softened (easily pierced with a knife or fork), remove the pieces from the saucepan with a slotted spoon to a bowl and set aside.
Continue cooking the liquid in the pan down into a syrup. After a few more minutes, it will noticeably thicken. Combine that syrup with the softened rhubarb pieces. Let it cool and portion it out into off-season treat sizes for freezing.