6 medium carrots, in 1/2-inch dice
3 large stalks rhubarb, cut into 1-inch chunks
1 tsp lemon zest
1 C water
4 cloves garlic, minced fine
Salt to taste
Cook the carrots, rhubarb, lemon zest, and water together until the carrots are tender and the rhubarb breaks down and forms a sauce. Stir in the garlic and salt and heat gently for a moment before serving.