Instructions: Cut the rhubarb on the diagonal into 1/3 inch slices. Set aside. Place a colander over a bowl. Set aside.

In a medium saucepan over medium-high heat, combine the sherry and sugar and cook, stirring constantly, just until the sugar dissolves. Add the rhubarb and cook just until tender, 1 to 2 minutes. Transfer the mixture to the colander and drain, reserving the liquid. Set the rhubarb aside. Return the liquid to the pan and boil over high heat until reduced to 1/2 cup, 4 to 8 minutes.

Reduce the heat to medium-low, return the rhubarb to the pan and stir to combine and rewarm. Serve warm, at room temperature or cold.

Makes 4 servings.

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