Rhubarb Butterscotch Sauce

• 1 pound rhubarb, trimmed and sliced 1/2-inch thick (about 4 cups)
• 1/2 cup dark brown sugar
• 2 tablespoons unsalted butter
• Pinch kosher salt

1. In a medium saucepan over low heat, combine ingredients.
2. Cover and cook, stirring occasionally, until rhubarb breaks down, 15 to 20 minutes.

rhubarb, brown sugar, unsalted butter, kosher salt

Taken from cooking.nytimes.com/recipes/1012570 (may not work)