Rhubarb sauce is magic on ice cream, vanilla pudding/blancmage, or spooned on a warm slice of wheat bread.
Helen
- 4 cups fresh or frozen rhubarb, diced
- 1/2 cup sugar
- 2 TBSP butter
Combine rhubarb and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until the rhubarb breaks down- about 10 minutes.
Remove from heat. Stir in butter. Serve warm or chilled.
Spencer Family Cookbook 