November 30, 2012
2 cups rhubarb pieces (frozen is fine)
1/2 cup water
1/3 cup light brown sugar
Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat; cover, and simmer for 10 minutes or until rhubarb is tender. Cool and store in refrigerator. Serve chilled.
Serve this sauce with my Ricotta Pancakes.