Serve over strawberries, vanilla ice cream or shortcakes (or all three!)
1 pound rhubarb stalks, washed and cut into 1- inch pieces
1 cup water
½- ¾ cup sugar
1 tsp cinnamon
1. Stir together the rhubarb, water, sugar and cinnamon in a medium stainless-steel saucepan. Bring to a boil over medium heat, then reduce heat to low. Simmer approximately 15 minutes or until the rhubarb is tender and falls apart.
2. Remove mixture from heat, transfer to a blender and puree until smooth. Strain through a sieve set over a stainless-steel saucepan, pushing through as much of the pulp as possible.
3. Bring strained puree to a boil over medium heat and reduce, stirring occasionally, until very thick. Remove from the heat. Once cool, the sauce will keep in the refrigerator for up to 2 days, or in the freezer for up to a month. Before serving, warm the sauce over low heat, stirring frequently.
4. Serve with 3 cups strawberries, hulled and quartered. Or ice cream, or shortcakes…