Emily Richard’s rhubarb blondies

We are in the kitchen with home economist and cookbook author Emily Richards cooking with rhubarb!

Stewed Vanilla Rhubarb

Great to enjoy on its own, with yogurt or ice cream or on top of your favourite cake!

3 cups (750 mL) chopped fresh Ontario rhubarb

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) vanilla extract

In saucepan, bring rhubarb and sugar to a gentle simmer over medium low heat. Cover and cook for about 5 minutes or until softened. Stir in vanilla. Cover and refrigerate until ready to serve.