Stewed Rhubarb
1 cup sugar
4 cups cut rhubarb, 1" pieces
1 tsp grated lemon zest
Combine sugar with 1/2 cup water in medium saucepan. Over medium heat, stir until sugar is dissolved and syrup comes to boiling. Reduce heat and add rhubarb and lemon zest, simmer, covered, 10 minutes, or until tender but not mushy. Remove from heat and let stand, covered, on wire rack until cool.
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