rhubarb is very acidic, avoid using copper and aluminum). Add the honey and just enough water to cover.
Bring to a boil over high heat. Reduce the heat to a simmer and cook 10 to 12 minutes until a thick sauce forms. Cool completely, then refrigerate for at least 1 hour before serving.
Yield: 1 cup
More information
The U.S. Department of Agriculture has links to all types of information on rhubarb — from how to grow it yourself to how to make preserves.
