Picked up some rhubarb from the greenmarket in Union Square... I've been craving it since mom made a rhubarb cream pie on my recent trip to Buffalo. Made this night of 6/4/06 and it's great - made it with 1/2 splenda. I tested some tonight over vanilla ice cream and I love the tart flavor of rhubarb!

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Market tip:
Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.

Makes about 3 cups.
Bon Appétit
April 2006