1 lb. rhubarb, trimmed and sliced 1/2" thick (about 4 cups)
1/2 C dark brown sugar
2 Tbs unsalted butter
Pinch kosher salt
In a medium saucepan over low heat, combine ingredients. Cover and cook, stirring occasionally, until rhubarb breaks down, 15-20 min.
Yield: 2 cups, to serve 6 or 8.
Note: The sauce is good over yogurt, ice cream, pancakes or sliced strawberries.
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