Quick Rhubarb Sauce

Tracey's Culinary Adventures featured a gorgeous pound cake from Pichet Ong's The Sweet Spot.  The recipe looked like a good family project, and our six-year old son was eager to give it a try.   The kitchen was a little worse for wear, but it was an easy recipe for a young chef.  Once the cake made it into the oven, our son said that such a simple cake required toppings.  Adding a scoop of ice cream was rejected as boring.  Creative genius eventually kicked in and he gathered Skittles and other Halloween candy to sprinkle on top.  For the adults, we made a quick sauce using frozen rhubarb.  We are suckers for a good pound cake, and this may be our favorite yet.  Adding the rhubarb sauce makes it really special.  But you decide:  candy or rhubarb sauce on top?

Quick Rhubarb Sauce

Ingredients

2        cups        frozen rhubarb
1/3     cup         sugar
1/8      tsp         lemon zest

Procedure

1. Defrost rhubarb in the microwave in a pyrex measuring cup.  Retain the liquid produced when the rhubarb defrosts.  If rhubarb is in long segments, slice into 1" pieces.
   
2. Combine rhubarb, liquid and sugar in small saucepan.  Heat over medium low, stirring occasionally, until rhubarb starts breaking down and becoming stringy.
3. Add lemon zest and continue to cook one or two more minutes until sauce is thick and a fairly consistent texture.  Serve warm or refrigerate for later use.  Keeps several days in refrigerator.