Rhubarb Sauce

Mmmm... when rhubarb time is here (that was a couple months ago now), it's always a treat. I have 4 large plants and am always bombarded with fresh stalks. I give away a lot, but also cut and freeze most. Makes for yummy sauce, pies and cakes; especially in the winter time. Nothing like the smell and warmth of baking in the winter months. The pictures that follow are when I did my rhubarb sauce - cut up rhubarb with sugar & simmered until thickened - it's so yummy on homemade biscuits in the morning. :)