1 c. water
1/2 c. sugar
1 strips 4x1/2" lemon peel
1 lb. rhubarb
1 cinnamon stick

PECAN TOPPING:

1 c. brown sugar
3/4 c. nuts
6 tbsp. butter, melted
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Boil water, sugar, lemon peel and cinnamon stick for 1-4 minutes until a light syrup (200 degrees). Add rhubarb and boil, coating rhubarb with syrup. Cool; discard stick and peel. Turn rhubarb into 8 x 8 inch pan.

Mix the topping ingredients together. Sprinkle topping over rhubarb. Broil 6 inches from heat until sugar melts and nuts are lightly toasted. Cool. Break and top with ice cream.