Tuesday, June 12, 2012

Rhubarb Sauce

Wash and dice a random quantity of rhubarb. Only you know how much sauce you want.

Add enough water to keep it from burning, and simmer it slowly until it is very soft and tender.

Add sugar to your taste. I like mine as sweet as jam, but others might prefer to retain a bit of rhubarb's natural tartness. I add cinnamon to taste as well, and I like a lot, but that is purely optional.

Simmer the mixture a bit more to cook the sugar into it. If I have time I watch it carefully and get it as thick as I can, so it acts like jam on toast or biscuits. We love it with breakfast sausage. You can serve it at about any point after the rhubarb gets done though, soupy as you wish.

It freezes well, and the taste in the middle of winter is incredible...as if you saved a little summer up in a package!

**This recipe originates with one of my very favorite aunts who made it every morning for my brothers and me when we stayed on her family farm when we were kids...which was as often as we possibly could, as it was a wonderland of animals, birds, gardens, fields and creeks to play in...and the work was more fun than anything we did for play at home. Love you Aunt Sandy.


Floridacracker said...

Sounds simple and good!

Caroline said...

My dad loves to put it over vanilla ice cream, contrast of slightly tart and cool and sweet is yummy.

Cathy said...

Everyone should be blessed with an Aunt Sandy. And rhubarb sauce :)

Jan said...

You've brought back memories. Rhubarb was the first thing I ever cooked in 7th grade home ec because the teacher got it cheap. We boiled it and found the end product inedible.

I haven't had it since, but you have aroused my curiosity.

joated said...

Thank you! Now I have to go and find some rhubarb to plant.

Terry and Linda said...

Yummm! I've been making jam out ours!

Can add this in my recipe box now!


Anonymous said...

I like it over warm buttered biscuits. I have found too much upsets my system and gives me the runs.

Woodswalker said...

Mmmm! I love rhubarb. My grandma had a big patch and we kids would pick big pink stalks and eat them raw dipped in sugar. But my favorite way to eat it is in a pie made with a lard crust. And don't you dare adulterate my rhubarb with strawberries!

threecollie said...

FC, it is! The hardest part is braving the three feet over head-high reed canary grass that surrounds the bed where I pick it

Caroline...oh, yes! It is good that way too.

Cathy, she is the best!

Jan, lol, it does need some serious sweetening and the cinnamon adds a real kick. It took me some experimentation to get the proportions to suit my personal taste, but I love it now.

Joated, it's worth it. lol

Linda, would you possibly share your jam recipe? I don't have one and would love to make some.

Anon, well, be careful there for sure. lol

WW, yum! We did the same thing, always running around with a stick of rhubarb and a handful of sugar. Great memories for sure!

Anonymous said...

I'll try to post my comment again...I can make Rhubarb Sauce, pie and jam but darned if I have the patience for this computer stuff. I said what fun it was to have you and your brothers as my first adopted family!

threecollie said...

Anonymous favorite aunt of mine...it was fun being your first adopted family too! What wonderful memories we all share. Love you!