We’re in the middle of rhubarb season (yey!) and there’s just so much now. I have already made a pie (which was served with vanilla ice cream and very quickly gone), chopped up a ton and thrown in the freezer for when there’s a need for pie in the middle of the winter and yesterday I made a big batch of rhubarb jam/compotte.
I used a big pot (4L) and filled it with rhubarb that was cut up in 1.5cm big slices. Then I add about 1dl (1/2 cup) of sugar and put on a lid. Stir it gently as it cooks down. Fill up clean and sterilised jars and let them cool before you store them. Since I prefer to use very little sugar, I usually put most of my jars in the freezer.