Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.
Please excuse the odd measurements. I threw it together, but boy is it good!
12 ounces rhubarb, chopped
1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla
1 cinnamon stick
Dash of lemon juice
Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.
OMG good – B
PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!
PPS – Fruit alternatives: peaches, nectarines