This recipe will easily serve 8

Four cups of diced rhubarb

place it in a saucepan and add 1/4 cup water

cook on medium low heat (you want it to cook but not boil and burn) until it is soft and broken down into a stewed mixture

turn to low and add

1/2 tsp. vanilla (always pure)

1 TBLSP. maple syrup

1/2 cup granulated sugar

stir and remove from heat

allow to cool.

Serve over ice cream

you can add 1 cup of strawberries at the beginning and stew them together if you like.   I chose to serve mine with fresh strawberries

I served it in small glass bowls layering

ice cream

rhubarb

whipping cream

**fresh strawberries

I set the glass bowls on a small plate and add a chocolate to the plate.  Just because every dessert is better with a bit of chocolate.

**Pam’s Tip:

When you are serving strawberries, wash, remove stems, slice in half or thirds, put into bowl and add 1 TBLSP. maple syrup or white sugar.  Cover and set aside for 1 to 2 hours.  Your strawberries will take on a whole new dimension of deliciousness.  They will be bright red, juicy and wonderful.