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Makes 1 1/2 to 2 cups
15 minutes preparation time
25 minutes cooking time, plus chilling time
5 stalks rhubarb, trimmed and sliced crossways (about 3 cups)
1/2 cup sugar
1/4 teaspoon lemon zest
1/2 teaspoon fresh thyme, minced
In a medium bowl, toss the rhubarb with the sugar and let it sit for about 10 minutes. This will pull some of the liquid out of the rhubarb so you will need less water when you cook it.
In a small saucepan, mix the rhubarb with the lemon zest and thyme. Add a few tablespoons of water to make sure that the bottom of the pot is entirely coated with water. Bring the mixture to a boil, reduce the heat, cover, and let simmer until the rhubarb is very soft, about 20 minutes. Check the pan every few minutes to make sure that there is enough liquid to maintain a simmer. If needed, add more a bit more water.
When it is done, scoop it into a jar and let it cool in the refrigerator until you are ready to use it.