Fresh Stewed Rhubarb with Fructose

by

James K. Sayre

1997.

Wash stalks of raw rhubarb and cut away any green leaves or over-ripe sections. Select a large stewing pot and put in cut-up rhubarb, water and fructose in the following proportion:

3 cups raw rhubarb,

1 cup water,

1 cup fructose,

option: add spices such as cinnamon for different flavor.

Cook at a low boil for ten minutes or until tender.

Serve when cool.

Refrigerate.

Stewed rhubarb may be kept frozen for several months in a suitable container

End.

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Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

Copyright 2003 by Bottlebrush Press. All Rights Reserved.

Web page last updated on 7 May 2003.