I love this sauce plain, warm or cold. We have also been known to stir it into our oatmeal, spoon it onto fresh biscuits or serve it over vanilla ice cream.
1/2 c. sugar
1/2 c. water
4 c. chopped rhubarb
1/4 tsp. cinnamon
pinch of salt
Heat sugar and water to boiling in 2-quart saucepan, stirring occasionally.
Stir in rhubarb; reduce heat to low. Simmer uncovered about 15 or so minutes, stirring occasionally until rhubarb begins to fall apart.
Stir in cinnamon and salt.