Versatile Rhubarb

I wanted to make a rhubarb cocktail so I asked the farmer at the Greenmarket how to cook rhubarb. She advised picking thinner stocks so that they cook faster. I chopped them into one-inch pieces, boiled them like a stew, with some water and a splash of sugar. Ten minutes later, it was done. I also added strawberries in with the rhubarb sauce since they are also in season. Instead of a cocktail I poured the sauce over milk gelato. But rhubarb is so versatile, I’m going to make my cocktail this weekend!