• 2 large stalks rhubarb, small dice
• 1 1/2 c. black cherry juice
• 1/2 c. sugar
• 3 t. orange juice concentrate

Combine ingredients in a small saucepan and bring to a boil.

Reduce heat to a simmer and cook until liquid has reduced by half and is nice and syrupy.

Makes a wonderful dessert topping on vanilla ice cream or a great drizzle on savory grilled and roasted meats.

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