Chop up some rhubarb or use frozen.
Add to pot with a small amount of water (3 tbsp to 4 cups of rhubarb).
Cook on medium until rhubarb is soft.
If you are using fresh and it's late in the season, the color may not be ruby red. Using red stalks or frozen rhubarb will usually stay red. Regardless--it's just delicious. Sweet and a little tart, even my 9 year old said it tasted just like pie!
Then I made my vanilla pudding -- in the water I added a touch of alcohol-free vanilla extract and a few dashes of cinnamon. Into the freezer to chill, and then I topped it with some of the cooled cooked rhubarb. If you like it even sweeter, top with a little Walden Farms maple syrup.
I might like it even better without the pudding, but it's yummy either way. As they say in Chitty Chitty Bang Bang--Truly, Truly Scrumptious. I hope you try it soon.