Just chop the rhubarb up, put it in a pot with a titch of water so it doesn't burn when it starts to cook, add sugar until it is as sweet as you like it, and cook it down until it is the consistency of a thick sauce.
Excellent hot with a dribble of cream, or on ice cream, or oatmeal, or as dip for graham crackers, or even smeared pork roast. Or, or, or, the list where you can use this sauce is endless.
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