1 - 2 TBS butter
4 cups rhubarb, thinly sliced (the rhubarb will be stringy if sliced too thick)
1/2 cup white sugar
1/8 tsp vanilla, optional
a few drops of red food coloring, optional
In a large skillet, melt butter over low heat. Stir in rhubarb and sugar and continue to cook, stirring constantly until tender, about 10 minutes. Add vanilla and food coloring if you wish.
Makes about 2 cups