Versatile poached rhubarb is delicious with pork or duck, or spooned over vanilla ice cream. For dessert applications, use the larger amount of sugar. Try adding balsamic vinegar; cinnamon, cloves, or fresh or ground ginger; or sautéed shallots or onions to sharpen the flavor.

Combine in a medium heavy saucepan:

Let stand at room temperature until the rhubarb exudes some juice, at least 15 minutes. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low, cover, and simmer, stirring occasionally, until the rhubarb is tender and the liquid thickened, 10 to 12 minutes. Remove from the heat and let cool, without stirring. Refrigerate for at least 2 hours, or for up to 2 days. The mixture will thicken when chilled.