Instructions: To prepare the mixture for the freezer, combine the rhubarb with the sugar, tossing to coat the pieces. Pack snugly into freezer bags or cartons, leaving 1/2 inch head space; seal and freeze.

When ready to prepare sauce, place the rhubarb/sugar mixture into a pot, add the 2 tablespoons water, and gently heat, covered, until the rhubarb has thawed enough to be stirred and broken apart (if its clumped). Continue cooking over low heat until the sugar melts and the rhubarb has completely thawed. Cook at a simmer until totally softened. Adjust sugar, adding more to taste.

Let the sauce cool slightly, then puree in blender or food processor.

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