Ingredients:

  • 1 lb (450g) fresh rhubarb stalks, cut into ½ inch pieces
  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.25g) salt

Instructions:

  1. Wash the rhubarb thoroughly, trim and discard the leaves, and slice the stalks into uniform ½ inch pieces.
  2. Combine the chopped rhubarb, sugar, water, lemon juice, and salt in a medium heavy-bottomed saucepan.
  3. Place the saucepan over medium heat and stir occasionally, bringing the mixture to a gentle simmer until the rhubarb softens and sugar dissolves into a glossy syrup.
  4. Cook for 8–12 minutes, stirring occasionally, until the sauce reaches a velvety consistency but still retains a few small, soft chunks.
  5. Remove from heat immediately once the sauce coats the back of a spoon; the sauce will thicken further as it cools.