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Easy Stewed Rhubarb
6 c Chopped rhubarb
1 c Granulated sugar
2 tb Water
In large saucepan, combine all ingredients. Cook over medium heat,
stirring, until sugar is dissolved. Reduce heat to medium low. Simmer,
uncovered and stirring occasionally for about 15 min or until slightly
thickened and rhubarb is in threads. Let cool. Can be refrigerated up
to 5 days. Makes 3 cups
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