Description
Tangy, sweet, and glowing pink — a jar of summer you can open any time of year.
Ingredients
Scale
For the Crust:
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
1. Prepare the Crust:
- In a medium saucepan, combine the sugar, cornstarch, cinnamon, and salt. Whisk in the water until smooth.
- Add the chopped rhubarb to the saucepan and stir to coat. Cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract and butter until fully melted and incorporated. Let cool slightly before using or storing.
Notes
You can customize the seasonings to taste.