That likes rhubarb that is! I am a true northern Minnesota Norwegian–Spring is for rhubarb! Pie, sauce, jam, cake, muffins, we should have it everyday, and there is no need for strawberries. DH doesn’t care for it, and my girls were always luke warm but I can’t get enough! This is especially troublesome when our bachelor neighbors across the unfenced yard could care less about their patch. So I did the neighborly thing, and asked if they wanted their rhubarb. When Neighbor C looked at me like I’d come from Mars, I knew I had found a goldmine!
Now that I had secured the goods, what to do with it? Freezer jam sounded promising, so I made a batch…4 cups rhubarb, 3/4 cup of sugar and 2 Tablespoons of water, dumped into the sauce pot, and turned on low until it looks like applesauce. I have a small bowl in the fridge and two half pints in the freezer…just enough. Then DH says, that might be good on ice cream…..Uh Oh!
What to do? Make some sauce!
So this morning, I sauntered over to the rhubarb patch, and thinned it nicely, coming up with about 2 pints of sauce. There really isn’t much difference between sauce and jam, but I think the jam is too sweet for ice cream, so of course I HAD to make more.
If you have helpers or you are a novice, rhubarb sauce is an easy dish to make.
Start with the rhubarb…I go for medium sized stalks from the patch.
While the syrup heats, chop your rhubarb. Chop them into pieces between 1 and 1.5 inches long, keep cutting until you have 4 cups. Once the syrup boils, dump in the rhubarb and turn down the heat a little bit.
You can serve the rhubarb sauce alone, warm or cold. Variations might include a bit of cream poured into the sauce, or serving it warm over ice cream, or over a piece of vanilla cake, pound cake or angel food cake.
I am going to keep the jar in the fridge for DH to try, and try freezing what’s in the bowl for later.
Do you have a favorite food that doesn’t make it to the family table? How do you get your fix?