Rhubarb Sauce

1.5 lbs. of rhubarb

2/3 cup of sugar

1 Teaspoon of lemon or lime juice

In a sauce pan over medium heat, cook down the rhubarb in about 1/2 cup of water with lemon juice stirring and bringing it to a boil. After it boils reduce heat cover and simmer until rhubarb is melted down to sauce, add sugar and simmer until sugar is dissolved. Remove from heat, let cool then refrigerate.

Use as a spread like jam. Or a topping for ice cream, etc. You may increase or lessen the sugar depending on how tart you like it. You may also add strawberries or raspberries when cooking the rhubarb to add another flavor dimension.