Recipe by Chef Bev Shaffer

Say Hello Spring! with this sweet tart sauce

• 2 pounds rhubarb, tops removed, ends trimmed and cut into 1 inch pieces
• 1/3 cup Ohio maple syrup
• 1/3 cup freshly squeezed orange juice
• 1 teaspoon finely chopped orange zest
• ½ teaspoon ground cinnamon

In a saucepan, combine rhubarb, maple syrup, orange juice, zest, and cinnamon. Bring to a boil.

Reduce heat to low, cover and simmer until thickened—about 15 minutes [remove lid during last 5 minutes of cooking to evaporate any excess liquid].

Cool to room temperature. Refrigerate, covered, until ready to use. Makes about 3 ½ cups. Freezes beautifully.

Visit Bev's Web site.