Ingredients
1/3 cup sugar1/4 cup water2-1/4 cups sliced fresh or frozen rhubarb1 teaspoon grated lemon zest1/8 teaspoon ground nutmegPound cake or vanilla ice cream
Preparation
In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg.
Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
