1.5 lbs of rhubarb stalks, washed and diced.
¾ cup of sugar
3 Tablespoons of Lemon Juice
1 – 2 teaspoons grated lemon zest
Pinch of salt
Combine all ingredients except lemon zest, in a non-reactive medium sized mixing bowl and let stand for 15 to 20 minutes, until mixture begins to exude some liquids. Transfer to a non-reactive saucepan and simmer over medium heat for 5 to 7 minutes, stirring occasionally. Remove from heat and stir in lemon zest. Let cool to room temperature, serve or refrigerate.
Makes about 2 cups.