Rhubarb Sauce

By: Roger ( Tim ) Johnson

Pull Rhubarb and cut off leaf & white end.

Wash, but do not peal.

Cut up in pieces about 1 to 1 1/2 inches long.

Put in Kettle and add only enough water to barely (yet not completely) cover the Rhubarb,
or no more than one inch of water for extra Large amounts.
(The Rhubarb will produce enuff juice).

Set on medium heat.

Add Sugar, 1/2 c. at a time ~ stirring constantly to dissolve Sugar.

When it gets close to the sweetness you want it to be,.....

turn down heat and let simmer for about 5 minutes.

If need be, add only a small amount of Sugar, stir to dissolve the sugar.. taste again.

This sauce may be eaten Warm or Cold, or as a Topping on ice cream or cake.

It may also be canned it sterile canning jars, while Sauce is still very hot.

But.... it won't last very long.