Quick Rhubarb Sauce
2 cups frozen rhubarb
1/3 cup sugar
1/8 tsp lemon zest
- 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.
- Combine rhubarb, liquid and sugar in small saucepan. Heat over medium low, stirring occasionally, until rhubarb starts breaking down and becoming stringy.
- 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.