rhubarb.sauce

It is the end of the season and thus the rhubarb has been culled.

After all the bits and ends were trimmed, I ended up with about 20 pounds from 3 plants. Crazy, right? And after passing off a few stalks to a friend, it was time to make some sauce.

Trim the icky bits and wash the “nature”‘off of your stalks, then cut into 1 1/2 – 2 inch chunks and drop into a pot.

Add 3/4 – 1 cup of sugar and 1/2 cup of water.

If you over estimated your strawberry consumption and have some dying in the fridge, add those to the pot as well….

Bring to a simmer and stir every few minutes until the sauce reaches the consistency you like (probably about half an hour).

After your sauce is finished you can freeze or can….personally I don’t like rhubarb that has been frozen – I find it gets kinda woody and string-like even after being cooked. However, I also don’t like pulp in my lemonade or nuts in bread….so maybe you don’t notice…

This stuff is great just like applesauce. My favorite? Warm a bit in the microwave and add a spoonful of ice cream….just like amazeballs pie ala mode. Yum!!