Wonderful. What a grand summer treat, it's refreshing, sweet/tart sauce that would be excellent on any number of things including toast. It was well enjoyed served on small angel food bundt's. The sugar was replaced with Splenda and it worked fine. I do have a healthy rhubarb patch and a fair amount of it will be going into making sure that this recipe is on hand for the summer.
I've used this recipe several times as a basis for my own versions: Freshly squeezed orange juice instead of water. I found an unrefined molasses sugar from Billingtons - I used less than half the quantity of sugar that is in this recipe. And a bit more ginger. Result: superb! (although not such a lovely pink as using refined white sugar...)