I made a simple sauce with fresh rhubarb to spoon over our dinner tonight, kicking off my Rhubarb Romance 2013. It has such a short growing season here, I enjoy it while I can!
4 C rhubarb, trimmed and cut into chunks
3/4 C organic turbinado sugar
1/2 C white wine
Place all of the ingredients in a large, flat-bottomed pan. Cook until the rhubarb is softened and the liquid has been reduced. This sauce is slightly more liquidy than a jam.
Use this versatile sauce over sweets or savory. I spooned it over roasted lobster tonight, but might have it on vanilla ice cream later!