Ingredients:

  • 1 lb fresh rhubarb, chopped into 1/2 inch pieces
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter

Instructions:

  1. Place the chopped rhubarb, sugar, and water into a medium saucepan and stir gently to ensure the rhubarb is evenly coated. Let the mixture sit for 2–3 minutes to allow the sugar to draw moisture from the stalks.
  2. Turn the heat to medium and bring the mixture to a gentle bubble. Reduce the heat to low-medium and cook for 10–12 minutes, stirring occasionally, until the rhubarb is translucent and the liquid is syrupy.
  3. Remove the pan from the heat. Stir in the lemon juice and cold butter, whisking gently until the butter is completely melted and incorporated to create a glossy finish.