Start with the stewed rhubarb, combine 4 cups of chopped rhubarb with 1/3 cup water and 1/4 cup maple syrup in a medium pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes until tender. Makes 2 cups, store the rest in the refrigerator.
Blend 1/2 cup of the cooled stewed rhubarb with the remaining ingredients in a blender and enjoy.