Title: Stewed Rhubarb
Categories: Dessert
Yield: 5 Cups

5 1/2	c	Chopped fresh or frozen rhubarb
1	c	Water
2	c	Sugar
1/2	ts	Ground cinnamon

In a saucepan, bring rhubarb and water to a full rolling boil. Add sugar and cinnamon. Return to a boil. Reduce heat and simmer for 10 to 15 minutes or until sauce reaches desired consistency. Cool.

Serve for dessert, either plain or over ice cream.

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