Freshly gathered rhubarb (Rheum x coltorum ) in the spring is such a delight to eat. It is available in many cultivars (named hybrid varieties). One important characteristic of the different cultivars is the stalk color which can range from red to green. Yes, you can eat it raw, but I prefer to cook it.
Rhubarb cooked down into a sauce with added maple syrup is a combination of sweetness and tartness that compliment each other perfectly. These two ingredients meet in the middle for a delicious piquancy of flavor. My husband ate this whole bowl in one sitting! You may want to double this recipe to be sure to have enough. I also prefer the redder rhubarb because of it's flavor and beautiful color. But green rhubarb would also work in this recipe.
4 Cups Fresh Chopped Rhubarb (do not include the leaf)
1/4 - 1/2 Cup Justamere's Maple Syrup
A touch of Cinnamon If Desire (I leave it out)
I put chopped rhubarb and maple syrup into pan. Simmer for 20-30 minutes or until cooked as much as you would like. I cook it till almost mushy.
Top with fresh whipped cream. Maple sugar sprinkled on top of the whipped cream is a nice touch.