Rhubarb-Cassis Sauce

1 pound rhubarb stalks, cut into 1 inch pieces

1/2 cup honey, or agave nectar

1/4 cup Creme de Cassis, or any sweet, fruity liqueur

Place all ingredients into a heavy saucepan and stir together over medium heat.Bring to a boil, stirring occasionally, cover and reduce the heat to low.

Cook for approximately 10-12 minutes, or until the rhubarb has softened. Allow to cool and refrigerate until ready to use.

To serve, place about 1 cup of rhubarb sauce in a pretty glass serving dish and top with a generous spoonful of homemade crème fraîche. Garnish with berries or mint.

Note: I had a few fresh raspberries in the refrigerator so I added them to the chilled sauce.

Adapted from Heart and Soul in the Kitchen by Jacques Pepin