Start by washing your fresh rhubarb stalks thoroughly to remove any dirt. Trim off the leaves and slice the stalks into uniform ½-inch pieces.

In a medium heavy-bottomed saucepan, combine the sliced rhubarb with granulated sugar, water, fresh lemon juice, and a pinch of salt. Stir gently.

Place the saucepan over medium heat and cook, stirring occasionally until the sugar dissolves, about 3-5 minutes.

Allow the mixture to simmer for 8–12 minutes, stirring occasionally until it thickens and retains a few soft chunks of rhubarb.

Once the sauce reaches the desired consistency, remove it from the heat and let it sit for a few minutes before serving.