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This jammy rhubarb spread is great for spreading on toast in the morning, or including on a Spring-time cheese board. Rhubarb is cooked down with honey and cinnamon until quite thick and sticky. We like to leave it slightly tangy, letting the natural flavor of the rhubarb come through, but you can sweeten it more if you like.

Ingredients:
1 cup rhubarb, trimmed and cut into 2’ pieces
¼ cup water
2 tablespoons honey (buy local!)
Pinch of cinnamon

Place all of the ingredients in a small saucepan. Bring to a boil and stew covered for about 10 minutes, or until the rhubarb comes apart and the water boils down.
Use on crackers with cheese, or stir into yogurt.

Makes about 1/2 cup of "jam". Can be kept in your fridge for about 1 week.