Vegan Desserts & Cakes
Contributed by Vegetarians and Vegans from around the world
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Trim off leaves and stem ends; they're poisonous.
Cut stalk into 1" chunks and place stalks in a saucepan big
enough to provide some simmering room.
Barely cover with water.
Bring to simmer, cover, and cook gently until tender.
Add sugar to taste (approximately 1 c. sugar to 4 c. fruit).
Use warm or cold as-is; as a filling for shortcake; as a pie filling;
or in Rhubarb Crunch.