rhubarb sauce

i may never make a rhubarb pie again. with my last batch of rhubarb (which might have been enough to make one pie–but a bit skimpy), i made rhubarb sauce. basically, just rhubarb and sugar and bring to a boil. oh baby. why waste calories on the crust? all i really want is that tangy sweet filling. and now, i have a whole jar full of it. i put it on pancakes, in yogurt, i even made a rhubarb milkshake with it the other night. and this stash of it will last way longer than any pie. i have been converted.