At least that WAS the case…
…Until I decided today, that just won’t do. I’m going to share them with you. Take that, dusty old binder! It’ll probably be a while before I get them all on here, but hey. Gotta start somewhere!
To start, I’m going to share my recipe for rhubarb sauce. “What is it for?”, you ask. “How do you eat it?”, you ask. Well, I took pictures of it just by itself… Which is how you can eat it if you *really* want to… But here are some of my favorite ways to enjoy it.
Use this sauce:
– As a topping on scones, with whipped cream
– On a slice of your favorite cake
– As a topping for ice cream
– As a topping for cream of wheat
– In fruit smoothies
– In place of apple sauce
– In place of jam with peanut butter
– As a delicious rhubarb pie filling (see note at the bottom of this post)
Yeah, it’s pretty awesome.
Before I get into the recipe, I want to make a couple of notes, before I forget them.
First, preserving rhubarb: Rhubarb grows like a weed, and when you have a lot of it in the summertime, you want to take advantage of it. Now, since most of us don’t need it all at once, it’s usually best to preserve it. This is probably most simply done by freezing it.
You can freeze rhubarb by pulling up the stalks, cutting off the ends and leaves, washing them, and then cutting them into little cubes, as I have done in this post. You can then just stick it in zip lock bags and freeze it, pulling it out and using it frozen any time you need it. It’s easy to break up and measure when it’s frozen, so don’t worry about pre-measuring it before you freeze it.
Second, um, well… I don’t remember. So here’s the recipe. 🙂
Naomi’s Rhubarb Sauce
2 c. chopped fresh or frozen rhubarb
1/2 c. sugar
1/4 c. water
1 Tbsp. corn starch, mixed with 1 Tbsp. water
(Yes. That is all. This is beyond easy to make.)
To start, prepare the rhubarb. Wash, chop, and measure. Like so.
Next, put your rhubarb in a pot, and add the water and sugar. Cook this over medium heat until the sugar is dissolved and the mixture nearly comes to a boil; cook (it will come to a boil right away) for 5 minutes.
Note: KEEP AN EYE ON IT! Fruit and sugar, I have learned, boil over easily. So if you’ve got a lid on that baby, keep your eyes peeled… And catch it when it boils, tipping the lid, before it makes a sticky mess all over your stove.
Combine the cornstarch with 1 Tbsp. water and stir until smooth.
After the rhubarb has been cooking for 5 minutes, add the cornstarch mixture, stirring as you pour it in. Cook for about 1 minute longer (the mixture will thicken).
Pour the sauce into a medium sized heat-resistant bowl, and cover with plastic wrap, setting the plastic directly on top of the sauce to prevent it forming a “Skin.”
Chill in the refrigerator at least 2 hours. Serve.
You can use this as I suggested above, or use it for whatever you think! It’s pretty versatile. You can also add some orange zest, or cook it with orange juice instead of water, for a variation.
Pretty, pink, and tasty. I love it.
What is your favorite way to eat rhubarb?
USING THIS RECIPE FOR PIE FILLING: Simply use 2 Tbsp (each) cornstarch and water to make it a little thicker, and when you take it off the heat, add 2 Tbsp. butter, stirring until combined.
Back next week,