1 1/2 lbs. rhubarb
1/2 c. water
1/8 tsp. salt (opt.)
1/2 to 2/3 c. sugar

Cut off root and leaf ends of rhubarb. Wash rhubarb and cut into 1 inch pieces (without peeling but remove strings). In saucepan, combine all ingredients, simmer covered 10 minutes (or until tender); stir several times. Cool and refrigerate.

For a Rhubarb-Strawberry Delight: Use 3/4 cup sugar. Just before removing from heat, add 1 pint halved, hulled fresh strawberries (or if using frozen berries that had been thawed, measure the liquid and adjust the water accordingly.)