This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.
- In a saucepan bring all ingredients to a boil over med-high heat stirring often.
- Reduce heat cover and simmer 7 minutes, stirring occasionally.
- Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
- Remove to bowl and refrigerate 1 hour or up to 2 days.