Recipe information
Yield
Makes about 3 cups
Ingredients
4
cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1
1/2 cups sugar
2
tablespoons fresh lemon juice
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Preparation
Step 1
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Step 2
Look for thin, reddish pink stalks of rhubarb—they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.