It's that time of the year again. Rhubarb time. This is something my whole family looks forward to. Homemade bread toasted and served with rhubarb sauce. When I was a little girl, my grandfather would make a bowl of this each week in the Spring. I always loved the smell of it cooling in a bowl with a pat of butter on top.
All you need to do is chop the rhubarb in 1/4 inch slices.
Add some sugar. Don't ruin it and add too much. Too much sugar masks the tasted of the luscious rhubarb. I add about 2/3 cup to about 8-10 large stalks.
Add the zest of 1 lemon.
Cover the pot and cook over medium heat until the rhubarb releases it's juice. Remove the lid and stir the sauce until it thickens a bit and the individual pieces break down.
Like Papa, pour it in a bowl and top it with a pat of butter. Let it cool a bit.