4cupsroughly chopped rhubarb (about 1 inch pieces)
½cupsugar, more to taste
¼cupwater
Instructions
Put all ingredients into a large saucepan. Cook on medium heat, for 15 to 20 minutes, stirring frequently, until rhubarb chunks are soft and sauce is desired consistency.
Taste and adjust sweetness. Serve at room temperature or chilled.
Notes
Recipe can be easily doubled or tripled depending on how much rhubarb you have.
Rhubarb sauce can be refrigerated for up to one week or frozen for up to six months in a freezer safe container. Thaw overnight in the refrigerator.
If desired, add a couple drops of red food coloring.
For strawberry rhubarb sauce: Substitute 2 cups sliced strawberries for 2 cups of the rhubarb.