Yield: 3 Cups
Work: 15 Minutes
Total: 30 Minutes
Gather Ingredients and Tools, wash Ingredients, then prep Ingredients as indicated.
Combine all Ingredients into a pan over medium heat, stirring until Honey is incorporated.
Reduce heat to medium low, cover, and cook until tender.
Remove from heat and let cool on counter until room temperature, then put in Airtight Container and chill in the Fridge.
Select the darkest red and thinner stalk for better color and flavor.
DON’T use any leaves - they are toxic.
Add any Herbs or Spices to this base recipe change the desired flavor for sweet or savory.
Increase or decrease the amount of Honey for desired sweetness.
If Lemons are available, use half a Lemon and zest in place of Vinegar.
1 ½ Pounds Rhubarb, cut into ¼” pieces
1 Cup Honey
1/4 Cup Apple Cider Vinegar
Airtight Container for up to 7 days in the Fridge or 6 Months in the Freezer.