- 1 cup coarsely chopped rhubarb
- 1 1/2 cups maple syrup
- 3/4 teaspoon grated fresh ginger
- Pinch salt
In small saucepan, combine all ingredients with 1 cup water. Bring to a boil, reduce to a simmer and cook until fruit breaks down and syrup thickens, about 30 minutes. Pour over vanilla ice cream, yogurt, pound cake or pancakes.