2 tbsp butter
8 cups thinly sliced rhubarb stalks
1/2 cup white or brown sugar
1 – 2 tsp fresh ginger paste or grated ginger
1/2 tsp ground cinnamon
Heat the butter in a large skillet. Add the sugar, ginger paste, and rhubarb. Cook, stirring often, until the rhubarb is completely soft and broken up.
Cook to the consistency preferred, or add orange juice or water if needed to thin it down.
This makes a thick spread that is perfect for serving on toast or ice cream. Spices can be adjusted or eliminated to taste.
2018