Stupidly easy rhubarb spread

I heart rhubarb...I grew up with heaps of the stuff.  Unforunatley our rhubarb is about 5cm tall at the moment.  No problem, that's what fruit and veg shops are for, right?  Next time you're at the market pick up 5-6 stalks of the red stuff and try this out...it's FANTASTIC on toast or english muffins (well, I think so anyways)

You'll need:
5-6 stalks rhubarb
100g sugar (or so...sweeten to your taste)


1.  Cut rhubarb into chunks
2.  Put in a heavy bottom sauce pan (to be honest, mine is cheap a$$, and it still worked) along with sugar and 100 ml  of water
3.  Simmer until the consistency of a puree (about 30 min or so)

See...easy, eh?  Next put small batches into tupperware containers and allow to cool.  Slam one in the fridge for tomorrow morning and put the rest in the freezer where they will sit happily until your next craving.

Enjoy!
Kat