If you don't have leftover rhubarb pulp on hand from a batch of rhubarb simple syrup or compote, you can easily prepare some in just a few minutes. Start by chopping 2 cups of fresh rhubarb into small pieces and placing them in a saucepan with 2 tablespoons of water. Cook over medium heat, stirring occasionally as the rhubarb softens.

Within 8 to 10 minutes, the rhubarb will break down into a thick, soft mixture. Once tender, remove it from the heat and allow it to cool slightly. For a smoother pulp, mash it with a fork or potato masher. If you prefer a little texture, leave some of the softened pieces intact.

Measure the amount needed for your recipe and refrigerate any leftovers in an airtight container for up to 5 days. This homemade rhubarb pulp adds natural moisture, tangy flavor, and a subtle fruitiness to cakes, bars, muffins, and other baked treats.

Preheat oven to 350°F. Line n 9 X 9-inch square baking pan with parchment paper for easy clean up. However, just lightly greasing works too.

In a medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla until smooth.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.

Add the wet ingredients to the dry ingredients and stir just until combined.

Fold in the rhubarb pulp, fresh chopped rhubarb, and chocolate chips.

Spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.