My friend, Echo (Yes, that’s her name.), made Rhubarb Sauce for me one afternoon recently. I had never heard of such a thing; but, I’m glad she introduced it to me. I adore it. Considering that our Heirloom Rhubarb Plant (I’ve named it the Venara Rhubarb, after the neighbor that gave it to me – she grew it for nearly 30 years plus!), is going gang-busters! I need an easy way to use up the crop!
I did experiment with the recipe and added my own spin on it, also because it’s what I had on hand from my urban farm.
6 cups of Rhubarb, chopped into ½ -inch slices. (For me this was about four average-sized stalks)
2 cups of spring strawberries, cored, sliced
2 tsps of ground cardamom (trust me, this is the secret to this recipe…don’t skip it!)
1/2 tsp of liquid/powdered stevia (or 1/2 cup organic cane sugar; you could use ½ cup packed brown sugar as a substitute, or appropriate agave nectar).
Pour all the ingredients in a large sauce pan (be sure there’s enough room for you to stir). Cook on a med-low heat until it cooks down. Mine took about 30 minutes.
It’s that simple. I put what we didn’t eat right away into Ball Freezer Cups. One is in the fridge on in the freezer. I’ll be making more of this soon. We’ve been putting this on plain yogurt with granola and over vanilla ice cream. You could probably use on pancakes or waffles, too. Very, very good and a healthy alternative to chocolate syrup or the fake syrup in the stores.
I’ve probably got about six more harvests this season of the rhubarb. What is your favorite rhubarb recipe?