Cut rhubarb stalks into 1-inch lengths.
Place into a medium-size saucepan with honey and 1/4 cup water.
Bring to a boil, reduce heat, and simmer, stirring often, for about 10 minutes, or until rhubarb is quite tender.
Stir cornstarch into 1/4 cup cold water until there are no lumps.
Pour into sauce, and cook, stirring constantly, until it clears and thickens.