INGREDIENTS

4 cups rhubarb, chopped into 1-inch pieces

1 lemon, zested (use the rind) and juiced

⅓ cup pure maple syrup (adjust to taste)

½ cup water

1 tsp vanilla extract (optional)

METHOD

In a medium saucepan, combine the chopped rhubarb, lemon zest (rind), lemon juice, maple syrup, and water.

Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, until the rhubarb is soft and begins to break down.

If using, stir in the vanilla extract.

Remove from heat and let it cool slightly. The stewed rhubarb can be served warm or chilled, over yogurt, or as a topping for pancakes or porridge.