1 pound fresh rhubarb stalks,
cut into 3-inch lengths
3 cups sugar
2 cups water
Makes 4 servings.
Lay rhubarb flat in a baking pan; cover the pieces with sugar, about 2 cups. Let rest 8 hours.
Heat water and remaining 1 cup of the sugar to a boil over medium heat in a medium saucepan. Remove rhubarb from sugar, discarding sugar. Add rhubarb to hot sugar syrup; simmer 10 minutes. Let stand 8 hours.
Nutritional information per serving: 211 calories, 1 percent of calories from fat, 0.2 g fat, no saturated fat, no cholesterol, 54 g carbohydrates, 1 g protein, 3 mg sodium, 1 g fiber.