Cookies – How to make “thick cooked rhubarb”

cookiesrhubarb

I'm looking at a 1960's Betty Crocker cookie recipe that calls for "1 cup thick cooked rhubarb". What sort of preparation does this imply? Baking? Stewing? Should I add sugar?

For reference, here's a copy of the recipe for reference: http://recipe-finder.com/#!/recipe/16473076193787340525

Best Answer

If I were to make a guess, thick cooked rhubarb would be chunks of rhubarb cooked in a sugar syrup that is thickened. (Kind of like cherry pie filling, which comes in cans.)

Here's what I would do to simulate this:

  1. cut some chunks of rhubarb in a size that you think you would like in a pie or cobbler.
  2. Add some water (at least a cup) and the rhubarb to a saucepan. Add some sugar (about a cup) Cook on medium low heat until the sugar is dissolved and the sauce is boiled down to a thick syrup.
  3. Let the mix cool, or refrigerate, and then move along with your recipe.
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