2. Add the rhubarb and return to a low boil. Cover until the rhubarb has released its juices, about 3 minutes. Uncover and simmer until the rhubarb is falling apart, 6 to 8 minutes.
3. Working in batches if necessary, pour the mixture through a fine strainer set over a bowl; let sit several minutes, stirring frequently with a rubber spatula or a spoon to extract most of the liquid. Transfer the thick confit left in the strainer into a bowl.
4. Stir 1 or 2 tablespoons lemon juice and additional sugar into the confit if desired. Transfer the syrup to a jar and add a pinch of salt, 1 or 2 tablespoons lemon juice, and additional sugar if desired. Refrigerate until ready to use.
Copyright 2006 by Sally Schneider
Mark Bitterman, author of Salt Block Cooking, explains how to use a salt block for cooking, curing and serving food.