Recipe:

• 3 cups chopped rhubarb (I usually use one large bunch) Do not use green leaf tops

• 2/3 cup sugar

• juice of one lemon

• 1 teaspoon lemon zest

• 2 teaspoons cornstarch

Combine all ingredients in a saucepan and simmer on medium heat until texture is sauce-like & everything is well combined - be sure to stir frequently (usually takes 5-10 minutes). Remove from heat & allow to cool. This will last up to a week in the fridge, I usually store in a mason jar.

Time to complete: 15-20 min

This is my favorite yogurt topping all spring.

Optional: Add strawberries for a strawberry rhubarb compote