Put in crockpot and mix
- 12 c sliced rhubarb
- 2 c sugar
- 2 lemons with their skins on, cut in half.*
Cook overnight in crockpot.
Mixture will darken and soften.
Remove lemon skins and seeds.
Taste in the morning and add more sugar (by quarter cup) if you want it sweeter. I like it tart.
Pack into freezer containers and freeze.
*Lemon pulp, skin, and seeds contain pectin which might help thicken the sauce.
I usually put the seeds in a tea strainer so they're easier to remove.
Makes about 4 pints
