"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 qts rhubarb sliced 1/2" thick 1 c sugar 1/2 c water
In a large saucepan combine all ingredients. Cover and cook over medium heat until mixture starts to simmer. Adjust heat and simmer gently about 10 minutes or until rhubarb is tender. Makes about 1 quart.
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