This is my favorite rhubarb recipe! I got it from my dear friend Stephanie in Minnesota, but then I lost it. I found it hear, but I am sure this is not where she got it, so I'd like to give her the credit for introducing me to it. I miss you, Stephanie!!!
*STEWED RHUBARB - Don’t peel the deep pink stalks! Just wash them well, trim them and slice into three-quarters to one-inch lengths. For each pound, add 1/4 cup water and cook, covered, in a heavy pan until barely tender. This takes about 5 minutes. Add 1/2 to 1 cup sugar–to suit your taste–and cook until sugar is dissolved. Stir it gently but be careful not to mash it to pieces.
Allegra McEvedy: The secret is in the dressing, a few simple flavours that come together and do something very special - a good one to have in your repertoire, as it can bring even the most sluggish of salads up to bullet-train speeds.