Ingredients:

  • 4 lbs fresh rhubarb, washed and cut into 1-inch pieces
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tbsp lemon juice

Instructions:

  1. Wash the rhubarb thoroughly under cold water, pat dry, and slice the stalks into uniform 1-inch pieces.
  2. Combine the sliced rhubarb, sugar, and water in a large heavy-bottomed stockpot or Dutch oven. Bring the mixture to a rolling boil over medium-high heat, stirring gently until the sugar is completely dissolved.
  3. Reduce the heat to low, cover the pot with a lid, and simmer for 5 to 10 minutes until the rhubarb pieces look translucent and are fork-tender.
  4. Remove from heat and stir in the cinnamon and salt. Let the sauce cool for 10 minutes before transferring to sterilized pint jars.