Besides making a great side to meats and poultry, this sauce also can be served for dessert, either by itself or over pound cake or ice cream.
Substitute 1 cup strawberries, cut in half, for 1 cup of the rhubarb. After simmering rhubarb, stir in strawberries; heat just to boiling.
Rhubarb varies in sweetness, so add sugar to taste.
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