Stewed Rhubarb

Ingredients

• 1 pound Rhubarb stalks (Use young, red rhubarb for a brighter color and tender texture, or older, green rhubarb for a puree.)
• 1 tablespoon Water (Adjust as needed, depending on the rhubarb's water content.)
• 1 tablespoon Granulated sugar (Adjust to taste, depending on the rhubarb's tartness.)
• 2 strips Lemon peel strips (Optional, for older rhubarb only.)
• 1 drop Spinach extract (Optional, for improving the color of older rhubarb. Use sparingly.)

Instructions

1. 1Wash the rhubarb stalks thoroughly. If using young, red rhubarb, cut into 2-inch pieces. If using older, green rhubarb, chop coarsely.
2. 2Place the rhubarb in a saucepan. Add water and sugar. If using older rhubarb, add lemon peel strips. Bring to a simmer over medium heat.
3. 3Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb is tender. If using older rhubarb, and it's stringy, rub it through a wire sieve after cooking. If desired, add a tiny drop of spinach extract to improve the color of older rhubarb.
4. 4Serve warm or chilled. Young, red rhubarb should be served unbroken, floating in its bright red juice. Older rhubarb can be served as a puree.