Rhubarb is a natural for a work week dessert because it takes all of 5 minutes to cook. And when cooked, rhubarb dissolves into a purée, creating a natural base that I sweeten with jam and texturize with chopped fresh strawberries.
Peel the rhubarb stalks if they’re woody. The easiest way to do this is to cut ⅛ inch deep into the stalk with a knife and then, in strips, pull away the fibrous outer layer. Cut the stalks into 1-inch lengths.
Stir the sugar into the water in a medium-size noncorrosive saucepan. Add the cinnamon. Dissolve the sugar in the water over low heat. Add the cut rhubarb,