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!!
You know what makes a great pie crust? Lard. Don’t tell my husband that’s what he’s about to eat.
Rhubarb from the backyard and the last of the freezer strawberries…I can’t wait for it to rest and no longer be lava hot.
To be fair this recipe comes from one of those community compilation books. In fact, the recipe comes from my 90 year old grandmother’s good friend Marion. Now, I have never actually seen Marion smile, but she makes a damn good fruit cobbler.
This latest batch is strawberry and rhubarb – about 2 1/2 cups worth of fruit. And it is amazeballs. Add some vanilla ice cream? And you will verbalize things like “insert eye roll here.”
I feel it is my lawful duty as an Alaskan to have rhubarb plants in the yard. Now, this does not necessarily mean that I actually like rhubarb – but I don’t see how these 2 things are linked. At all.
However, I am coming around to rhubarb. And I have to say, rhubarb sauce is a super simple and great entry level rhubarb drug.
- Harvest and remove the leaves from a big bunch of rhubarb. Have no scientific way of knowing how much you are grabbing – just get a lot.
- Clean and chop stems to equal 4 cups cut rhubarb.
- Put the rest of the crazy amount of stems you cut in a vase on the counter until you get around to getting flour from the store tomorrow for cobbler.
- Put 1 cup water and the 4 cups of chopped ‘barb in a pot and bring to a boil – cover loosely.
- Boil and stir occasionally until the rhubarb is soft.
- Allow the sauce to cool and add honey and cinnamon to taste.