Super easy to make. I don’t use EXACT measurements, but today I picked 8 fat stalks (twist off the stalks you want, cut off the leaves and discard - DO NOT COMPOST - Rhubarb leaves have some bad toxins in them) and then I chopped those up, put them in a saucepan with a little water and about 1/2 C of sugar and 1/2 tsp. of Vanilla extract. If you like it more tart, use less sugar. If using more stalks, add more sugar. Tastes vary.
Cook down over medium heat and ‘smoosh’ the Rhubarb with a spoon as you go. I think it took about 30 minutes for it to turn into a jam-like consistency, which was what I was after.
I taste-tested it just to be sure. ;) Can’t wait for bedtime tonight - a book, a dog or cat on the bed, an open window for a Spring Breeze and a (small!) bowl of Vanilla ice cream with Rhubarb Sauce on top!
It’s the Simple Things in Life that keep us going. ;)
Wonderful, thanks.