The sauce was always served on toast points and the dish was always referred to as rhubarb-sauce-on-toast-points, a phrase that somehow reminded me of my mother, who grew up in Maine, as did Gay. If you don't know them, toast points are simply firm bread that has been toasted and lightly buttered, then cut diagonally into four pieces.
- 3 cups of rhubarb, well cleaned and cut into one inch pieces (of course, you know to throw away the poisonous leaves)
- Approximately one cup of white sugar (start with maybe a bit less--you can taste the completed sauce and add a bit more, if necessary)
- Just enough water to cover the bottom of the pan
Cook and stir over medium heat until the rhubarb is as soft as you like it. Stir in a little vanilla. Serve warm on toast points.