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Harvest Creations: Rhubarb Sauce

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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.

Ingredients:

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).

Directions: 

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?

 

Published inHarvest CreationsUrban Farming

2 Comments

  1. I just posted about rhubarb! We have 3 enormous plants in our garden. They grow like an alien plant – so big, check out my pictures: http://rachel-barnard.blogspot.com/2013/05/foodie-fridays-best-things-in-life-are.html

    I think my new favorite rhubarb recipe is my frozen candied rhubarb. You cut the rhubarb into thin strips and soak in sugar water for five minutes and then bake at 200 degrees for approximately 45 minutes and then freeze. They are like homemade Popsicles and the freezing tempers both the sweet and sour flavors so that it is a wonderful treat. I’ll have to try your recipe since we have a plethora of rhubarb available.

  2. As soon as I saw the title to your post my mouth watered and I had a wave of nostalgia. My dad used to make this every time we got our hands on some rhubarb (usually from our own garden each year). His mom made it before him. He and I ate it on everything, and I even enjoy a small bowl straight up. Yum!
    I may be talking to you about getting a little piece of Venara to grow at my house…

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