An easy ice cream or yogurt topping.
4 cups fresh chopped rhubarb
Juice of half a lemon
1 cup brown sugar
Pinch of salt
1/2 tsp pure vanilla extract
Step 1: Toss all ingredients together in a medium pot, then cook, stirring every so often, for about 20 minutes, or until rhubarb has completely cooked down and the mixture looks saucy. Serve over yogurt or ice cream.
See more rhubarb crumbles, turnovers and drinks.
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