Ingredients: – 2 cup chopped rhubarb – cup sugar – splash of vanilla extract (optional)

You can use any variety of rhubarb that you like for this recipe. I used a mixture of green rhubarb and red rhubarb; the varieties were called Victoria and Crimson Red.

Place the rhubarb and sugar in a small saucepan over medium heat.

Cook, stirring frequently, until the rhubarb breaks down and makes a sauce. Stir in the vanilla extract,  if using.

Serving ideas: – On its own – On top of vanilla ice cream – Stirred into Greek yogurt – Spooned over pancakes or waffles – Swirled into oatmeal – On top of angel food cake with whipped cream

I like eating it on its own, like applesauce! It's the perfect combination of sweet and tangy.  You can increase/decrease the sugar as you like.