Ingredients:

  • 1 lb fresh rhubarb, trimmed and chopped into 1/2 inch pieces
  • 1 tbsp water
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 tbsp unsalted butter

Instructions:

  1. Wash the rhubarb stalks under cold water, trim off the leafy ends, and chop the stalks into uniform 1/2 inch pieces.
  2. Combine the chopped rhubarb, sugar, and cinnamon in a medium saucepan over medium heat.
  3. Stir occasionally as the rhubarb releases its juices and the sugar dissolves, until the mixture turns a deep pink.
  4. Lower the heat to medium-low and simmer for 10–15 minutes until the rhubarb pieces collapse into a jammy consistency and the liquid thickens into a glossy syrup.
  5. Remove the pan from heat and stir in the vanilla extract and unsalted butter until fully incorporated.