1poundrhubarb, sliced into 1’’ long pieces diaganolly
1tbsp(21g) honey, (add another if you prefer things on the sweeter side)
3tbsp(1.5 ounces) water
generous sprinkle of kosher salt
1/2tbspfreshly grated or pureed ginger, (sometimes I’ll add another 1/2 if I want this flavor to be quite strong!)
Instructions
Place everything in a medium saucepot and stir to combine. I’ve found that results are best when the rhubrab isn’t stacked on itself too much, so bigger is better here.
Heat pot over low to medium heat until the water and honey is bubbling. Reduce to a simmer for four minutes, or until rhubarb is just tender. Serve immediately.
What to serve with?
My favorite: plain skyr & lemon curd- see my curd recipe here.