Rhubarb sauce

Ingredients

1/4 c sugar or more to taste
1 T juice (orange or other like apple, cranberry, lemon...)

1/2 t zest (orange or lemon)

1/2 t cinnamon (can try adding other spices like ginger and nutmeg, not cloves)

1/2 lb rhubarb (approximately 6 large stalks)

1/2 C frozen berries, optional (if you use fresh, try pureeing in a blender)

Method

Stir together sugar, zest, spices, and juice in saucepan over medium. Stir constantly until it begins to boil. Add rhubarb and any fruit you'd like. Simmer for 4-5 minutes, until rhubarb starts to fall apart but about 1/3 of it stays intact. Taste and add more sugar if needed. 

Cool on counter and then in the fridge until chilled. Can be refrigerated for awhile, can be in the freezer up to 3 months. 

Serve with ice cream or pancakes, yogurt and granola, etc. It's really good plain also.

Can also whip 3/8 c whipping cream and add 1/8 c sour cream to serve with rhubarb.