Stewed Cinnamon Strawberry-Rhubarb Sauce

This is superb over ice cream, but try it over pancakes for a tasty breakfast.

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 6  cups  sliced rhubarb (, 3/4-inch wide)
• 1  teaspoon  freshly squeezed lemon juice
•  shredded, x lemon, zest of
• 1  pinch salt
• 1⁄2 cup  strawberry jam
• 2  teaspoons ground cinnamon
• 1  cup sugar (you may want more, depending on the tartness of your rhubarb)

Directions

1. In a large saucepan, place rhubarb, lemon juice, zest and salt; add just enough cold water to cook.
2. Bring mixture to a boil; reduce heat and simmer, covered, until tender, about 45 minutes-- check occasionally and add water if necessary.
3. If you think there's too much liquid, cook uncovered until the excess liquid has evaporated.
4. Stir in the strawberry jam and cinnamon; combine well.
5. Add the sugar, starting with about 1 cup; stir well and cook until dissolved.
6. Taste for sweetness and add more sugar if you wish.
7. Note that supermarket (hothouse) rhubarb is typically sweeter than homegrown, so you may need extra sugar if you're using rhubarb from your own or a friend's garden.
8. Store in refrigerator; keeps well for a few days.