rhubarb, sliced into 1/2-inch chunks
for every 1 cup sliced rhubarb (about 1.5 stalks), you’ll need:
1/4 cup sugar
1 tiny pinch cinnamon
1 tablespoon all-purpose flour
In a heavy bottomed-saucepan, combine rhubarb, sugar, and cinnamon. Cook over medium-low heat, stirring occasionally, until the rhubarb releases its juices, about 5-8 minutes. Add flour and stir to combine. Cook until the mixture is thick and pink and the rhubarb is soft, about 3-5 minutes more. Serve.
Adapted from Anne Dimock’s recipe on Food52