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Rhubarb, Young, Peeled
Toss rhubarb and celery in a bowl with sugar and salt to completely coat. Transfer mixture to a copper pot and cook over medium-high heat, stirring frequently, to dissolve sugar and quickly cook fruit. When fruit is just cooked, but not broken down, add lemon juice and ice down. Cover mixture with parchment to adhere like a skin and refrigerate up to 7 days.