1 pound fresh rhubarb, cut into 1/2-inch pieces
3/4 cup granulated sugar

In a stainless-steel or enameled saucepan, combine the rhubarb, sugar and 1/4 cup water. Let mixture stand for about 10 minutes to begin drawing out rhubarb juices. Bring mixture to a boil over moderate heat and simmer, stirring occasionally, until it becomes a thick puree, about 30 minutes. Let puree cool to room temperature and then pack into freezer storage bags or cartons and freeze. To use puree, simply thaw. Alternatively, store in refrigerator for up to 1 week. Use puree to fill tart shells or as an ice-cream topping.

Makes about 2 cups.