Stewed Cinnamon Strawberry-Rhubarb Sauce

1. 1

   In a large saucepan, place rhubarb, lemon juice, zest and salt; add just enough cold water to cook.

2. 2

   Bring mixture to a boil; reduce heat and simmer, covered, until tender, about 45 minutes-- check occasionally and add water if necessary.

3. 3

   If you think there's too much liquid, cook uncovered until the excess liquid has evaporated.

4. 4

   Stir in the strawberry jam and cinnamon; combine well.

5. 5

   Add the sugar, starting with about 1 cup; stir well and cook until dissolved.

6. 6

   Taste for sweetness and add more sugar if you wish.

7. 7

   Note that supermarket (hothouse) rhubarb is typically sweeter than homegrown, so you may need extra sugar if you're using rhubarb from your own or a friend's garden.

8. 8

   Store in refrigerator; keeps well for a few days.

* Per serving · 4 servings · Values may vary.

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