1 lb. rhubarb stalks, chopped into 1-inch pieces
½ cup sugar
1 Tbsp. water
• Combine all ingredients in a large pot over medium heat. Stir constantly until the rhubarb releases moisture and the sugar melts. Reduce the heat to low and simmer, stirring frequently, until no chunks remain and the sauce returns slowly after dragging a wooden spoon through it, 20 to 30 minutes. Remove from heat and allow the syrup to cool to room temperature.
• Blend with an immersion blender 30 seconds to break down any remaining rhubarb fibers. Cover and store in the refrigerator up to 4 days.