Fans of rhubarb love the tartness of the bright pink stalks and think of it as a symbol of the season. Pair it with chef Martha Phelps Stamps' delicious
Baked Brie or serve over toast.
step 1Place everything in a heavy sauce pan and stir well.
step 2Bring to a boil stirring occasionally, turn to simmer, and cook for 30 minutes.
step 3Keep covered and refrigerated for up to 1 month.