Quick rhubarb sauce

Rhubarb!!!! Kind of hard to get in the Bay area, and also kind of pricey for funny looking stalks few people know how to use. No idea why. Milk Pail has it when it is in season, which is the case now. I was going to make some rhubarb crisp, and I ended up using some rhubarb to make a quick sauce to go with the trusty ricotta sourdough almond pancakes.

The good thing about rhubarb is that it is so tart, and one can use that to balance out the flavor of the dish. For example, plain apple compote tastes, well, somewhat plain. Add some rhubarb, balance out the sweetness, and the whole dish goes from plain to ballistic.

That was lots of rhubarb sauce, a bit less may be more reasonable

Ingredients:

• 1 TBS butter or coconut oil
• 1/2 cup sugar; use a bit less or more, to taste
• 2 cups of thinly sliced rhubarb, about two stalks
• a dash of freshly ground nutmeg
• rind of one lemon or orange, or a few drops of orange flavoring

Preparation:

In a pan dissolve sugar in the butter over medium heat. Add rhubarb slices.  Initially some caramel may form, but it will dissolve as the cooking goes on. Stir occasionally until the rhubarb is almost cooked. Add the nutmeg and citrus rind, stir well and cook for another minute or so until rhubarb is cooked.

Eat with pancakes, as a jam on bread an butter, use as crepe filling, ...