Ginger Rhubarb Sauce

This is a wonderful sauce to keep in jar. Use is it as I did here with the Floating island, over ice cream, with granola and yogurt and even add some to a smoothie!

1 lb of Rhubarb, chopped (can be fresh or frozen)
1/2 c honey, raw sugar or granulated sugar
about a 3" piece of fresh peel ginger, diced
1/3 c water
pinch of kosher salt
1 small cooked beet (optional**)

Place all the ingredients in a saucepan over med/high heat. Bring to a boil, stirring to prevent scorching. Reduce heat to a simmer and allow the rhubarb to become very soft.

Remove from heat and either use an immersion blender, a standard blender or a food processor to puree. Taste to adjust the sweetness to your likeness.  Please use extreme caution when you puree, especially in the blender!

**I try not to use artificial coloring so I used the beet to intensify the color. You do not taste the beet. But feel free to use a red dye maybe 5 drops or so.