Victoria (or Rhubarb) Sauce

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.

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