ALL REFRIGERATOR STAINLESS

One way is to cut up the stalks into one-inch pieces and stew them (boil in water); it is only necessary to just barely cover the stalks with water because rhubarb stalks themselves contain a great deal of water; add 1/2 to 3/4 cup of sugar for each pound of rhubarb,[2] then add cinnamon and/or nutmeg to taste. Sometimes a tablespoon of lime juice or lemon juice is added. The sliced stalks are boiled until soft. An alternative method is to simmer slowly without adding water, letting the rhubarb cook in its own juice.
At this stage, cooked with strawberries or apples as a sweetener, or with stem or root ginger, rhubarb makes excellent jam. Other fruits, with the addition of pectin (or using sugar with pectin already added), can also be added to rhubarb at this stage to make a variety of jams: the fruit is added at a ratio of two parts fruit to one part rhubarb, consisting of strawberries, raspberries, or chopped plums, apricots, or apples. Boiling should continue for at least ten minutes after all fruit is completely softened, depending on whether a simple refrigerated jam is made, or if (with longer cooking) jam is to be bottled for a long shelf life.
To make a "sauce" of rhubarb (to which dried fruit could be added near the end), continue simmering 45 minutes to one hour at medium heat, until the sauce is mostly smooth and the remaining discrete stalks can easily be pierced with a fork, which yield a smooth tart-sweet sauce with a flavor similar to sweet and sour sauce. This sauce is called rhubarbsauce, analogous to applesauce. Like applesauce, this sauce is usually stored in the refrigerator and eaten cold. The sauce, when stewed over medium heat only a short time (about 20 minutes) and with only a little water so that the rhubarb stalks stay mostly discrete, may be used as filling for pies (see rhubarb pie), tarts, and crumbles. Sometimes stewed strawberries are mixed with the rhubarb to make strawberry-rhubarb pie. This common use has led to the slang term for rhubarb, "pie plant". It can also be used to make a fruit wine.
In former days, a common and affordable sweet for children in parts of the United Kingdom and Sweden was a tender stick of rhubarb, dipped in sugar. It is still eaten this way in western Norway, and other parts of the world. In the UK the first rhubarb of the year is harvested by candlelight in dark sheds dotted around the noted "Rhubarb Triangle" of Wakefield, Leeds, and Morley,[8] a practice that produces a sweeter, more tender stalk.

I have multiple sclerosis. It sucks, but it's the hand I was dealt. Some of my friends and family were dealt much worse hands than me.

One of the realities of having MS for me is that I have to be on medication. Three nights a week, I give myself an injection. At this point, I have the schedule down to a science, Sunday, Tuesday, and Thursday.

Fortunately, I'm at the point where this isn't even a bother anymore. I pull it out of the refrigerator about 30 minutes before I'm ready to inject so it can warm up, and off I go. Injecting cold liquid into your skin is a VERY bad sensation.

A few years ago, I was on a different form of this medication, and it was only once a week. Once weekly sounds better, but it included a longer, thicker needle that went into the muscle, opposed to this, which goes into the fat. I struggled with that, and a friend actually came over to my house every Friday night to give me that injection. I hope that he realizes how much I appreciated that.

I have a little cooler that I use to carry my meds in when I have to travel. It's a little inconvenient, but not terribly so. Only once did I have trouble with airport security and my meds. I was flying through Reagan National Airport in Washington, DC (DCA) and the TSA agent took my cooler away from me. I started screaming for help and had a supervisor at my side within a matter of seconds. Wow. That was five years ago.

My best story about this is that I was going to London for a few days and had to take my meds with me. Of course, my injection night just happened to fall on the night I was flying from Boston to London (via Philadelphia). I gave myself the injection in the lavatory of a US Airways A330 at 35,000 feet.

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