Ingredients
1 pound rhubarb trimmed
1/2 cup sugar
Sprig of mint or cinnamon stick
Preparation
Trim the rhubarb, cut into 1" pieces, rinse and drain. Put the rhubarb, still wet, in a pan with ½ cup of sugar (more or less to taste), and a stick of cinnamon or a sprig of mint if you like.
Cover the pan and put it aside until the rhubarb has made some juice.
With the lid on, on a very low flame, bring just to the simmer, then turn off the heat after 2-3 minutes and leave the pot covered to finish cooking and cool down. Do not stir or allow to boil vigorously.
Serve like that, or with cream or ice cream, on gingerbread or breakfast cereal. You can also thicken the liquid with a little corn starch, and use as a hot sauce.
