Ingredients:

  • 4 cups (600g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (170g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • ¼ teaspoon (1.5g) fine sea salt
  • 2 tablespoons (30ml) water

Instructions:

  1. Wash the rhubarb stalks thoroughly and pat dry. Chop into uniform ½-inch pieces to ensure consistent softening.
  2. Combine the chopped rhubarb, sugar, lemon juice, salt, and water in a medium heavy-bottomed saucepan over medium heat. Stir occasionally until the rhubarb releases its juices and the sugar dissolves.
  3. Simmer for 10–15 minutes until the stalks are translucent and the liquid has reduced to a glossy, syrupy consistency.
  4. Remove from heat. For a chunky texture, leave as is. For a smoother texture, lightly mash some pieces with a spoon or pulse briefly with an immersion blender.