Cook for approximately 8 minutes or until the rhubarb has broken down and the sauce thickens to an almost jam consistency. If you want this for spreading on bread or toast, continue to cook down for about 5 more minutes. Just remember that, like jam, it will continue to thicken up a bit as it cools.

Cool and store in an air tight container until ready to use. This will keep in the fridge for about a week. Our family tradition is to serve this with vanilla ice cream. It would be great with pound cake also or just in a bowl with a little heavy cream or whipped cream.