Tart, fruity, folksy, so easy, and incredibly yummy. What more can I say? It grows like a weed, and you can harvest it and cook it in about 15 minutes, then use it in drinks and on desserts. What's not to love?
Ingredients:
- 2 pounds cut rhubarb
-2/3 cup white sugar (or to taste)
-1/2 cup water (or to taste/consistency)
-One drop of red food coloring, if you wish
Preparation:
- Cut the leaves and the woody ends off the red rhubarb and rinse.
-Chop into 1/2-inch pieces.
Cook:
Place the rhubarb, sugar and water in a sauce pan over medium-high heat, and cook until mushy, stirring frequently, about 15 minutes. It should be watery and a bit foamy with the rhubarb broken up. Add water, if not.
Prep:
- Pour into sieve or strainer, over a mason jar. The liquid is your rhubarb-infused simple syrup. Store in the refrigerator.
- The apple-sauce consistency left in the sieve is your rhubarb sauce. Store in a jar or Tupperware in the refrigerator.
Serving:
- Sauce: Rhubarb sauce, slightly warmed, is spectacular over vanilla ice cream! Or over pound cake.
-Simple syrup: One part simple syrup to one part vodka for a rhubarb martini -- add one part Sprite/club soda for a cocktail.
Backstory
I think every midwestern backyard, walking path, or field across the street has rhubarb. My mom used to harvest it from the backyard and mix it with strawberries for cobbler, sauce, and crisp. As long as you add enough sugar, the tartness of the rhubarb is balanced, and makes an easy dessert. The simple syrup is a bonus.
If your yard yields more rhubarb than you can use this season, prep and cut -- and freeze. It makes a wonderful surprise late in the summer, and you can add it to peach cobbler or strawberry sauce.
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