Cut the pink ends and leave off the rhubarb stalks.

Dice the rhubarb into 1″ pieces and put into a large pot.

Add 1/3 cup water to the bottom of the pan.

Cook over medium heat with the cover on the pot.

Watch closely so it doesn’t scorch, stir often.

Once it starts to really cook, it will be done in 10-15 minutes.

When it becomes a sauce, remove it from heat and allow it to cool a bit before adding the honey (to preserve its benefits).

Add honey and cinnamon to taste.

Allow to cool and put into jars, leaving 1″ head-room to allow for expansion if you plan to freeze it.

Keeps up to one week in the fridge or indefinitely in the freezer.