1 pound rhubarb stalks, about 4 pieces, cut into 1⁄2-inch pieces
2 cups water
½ cup sugar
Directions
In a medium saucepan combine the rhubarb, water, and sugar. Bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, until the rhubarb is tender and the mixture is slightly pink and syrupy. Puree in a blender until smooth.
Any leftover puree can be frozen in an airtight container.
