From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
STEWED RHUBARB
6-8 cleaned and sliced/quartered strawberries
4 cups washed and cut rhubarb (approx 3/4")
1/2 - 3/4 cup water
about 1 cup sugar
Place rhubarb, strawberries and water in 2 quart saucepan. Bring
to a slow simmer on stove top burner, and turn off when the rhubarb
is soft to cake tester (try not to overcook - it gets mushy). Add sugar,
Stir and serve warm or cold.
Note: Rhubarb freezes great - just wash and chop into 1" pieces.
