This is a super easy recipe. Of course, I had to make some changes. I cooked it in a crockpot on high until it started bubbling around the edges and let it go like that for an hour or so with the cover slightly ajar until it looked like it was getting thicker. It's very good but on the sweet side, so if you'd like it less sweet cut back on the sugar. I bet it can be stored in the freezer too or processed for canning.
My husband says when he was a kid it was called Rhubarb sauce. However, mine turned out thick and sticky like jam.
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ref:
http://scandinavianfood.about.
Rhubarb jam is often used as a filling for Scandinavian - especially Icelandic - cakes and pastries. Although it's hard to find in American groceries, it's dead easy to make from scratch.
Prep Time: 10 minutes (+ overnight in fridge. I just put it right into the crockpot)
Cook Time: 1 hour (about 4-6 hours? in the crockpot, last hour or so with lid ajar)
Total Time: 1 hour, 10 minutes (I really didn't pay attention)
Yield: 1 1/2 cups rhubarb jam
Ingredients:
• 3 cups finely sliced rhubarb stalks (as red as you can find)
• 1 1/2 cups sugar
Preparation:
Wash the rhubarb stalks well, being sure to remove all toxic leaves. Slice thinly and place in a non-aluminum bowl (glass works well). Mix in sugar, cover with plastic wrap, and refrigerate overnight (you'll see that the sugar draws the water out of the rhubarb).
Place rhubarb mixture in a non-alumnium pot and bring the pot to a low boil. Reduce burner heat to low and allow the mixture to simmer, low and slow, for 1 hour, stirring occasionally.
Remove from burner, cool, and refrigerate until using.
Jam can be stored in refrigerator for up to 3 weeks.
