Ingredients:

  • 1 lb fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup granulated sugar
  • 2 tbsp water
  • 1 tbsp unsalted butter

Instructions:

  1. Wash the rhubarb thoroughly and pat dry. Trim the ends and slice the stalks into consistent ½-inch pieces.
  2. Combine the chopped rhubarb, sugar, and water in a medium saucepan over medium heat.
  3. Stir occasionally as the sugar dissolves and the rhubarb releases its juices. Cook until the stalks are tender and have collapsed into a thick syrup, approximately 8–10 minutes.
  4. Remove the pan from the heat and stir in the butter until completely melted and incorporated.
  5. Use the back of a spoon to lightly mash any remaining large chunks for a smoother texture.