Makes about one quart
This is on the tart side. You can always add a bit more sugar to taste. I do not add any water, because I prefer my rhubarb sauce on the thick side. If you want a thinner sauce—or a soup—just add 1⁄2 to 1 cup of water or even orange juice.
8 cups rhubarb, cut into ½-inch pieces (You can substitute chopped strawberries for about 2 cups of rhubarb. Add those near the end of cooking.)
1½ cups sugar
Two ¼-inch slices fresh ginger (optional)
Mix together rhubarb and sugar in a nonreactive cooking pot. Let stand about half an hour. (The rhubarb and sugar turns a little juicy.) Stir a few times and add the ginger if you are using it. Slowly bring to a boil and then turn down the heat. Simmer gently just until rhubarb is tender. Best served chilled.
This will keep in the refrigerator for 2 weeks. It is good eaten plain or served on top of plain cake or ice cream. It can also be the fruit base for a cobbler or simply spread on toast.