A beautiful crimson-hued cranberry-rhubarb sauce, perfect for your holiday table.
Place all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, or until consistency is thick and saucy, and most of the cranberries have "popped." Serve warm, or chill. Store for up to two weeks in the refrigerator.