Ever wonder what else you can use rhubarb for other than the famous Strawberry-Rhubarb pie? It turns out that this tart veggie (yes technically its a vegetable) is surprisingly versatile. I like to make rhubarb sauce, very similar to applesauce but with a little bit of pucker power (HeYah!). I like to eat it as is, but it’s also a good addition to some home brewed Kombucha (just puree it in a blender or food processor) and it makes a killer brew, one of my favorite flavors to use in the Buchi. Also a FABULOUS addition to swirl into home made vanilla ice cream (match made in ice cream heaven) You can also add some peeled chopped apples or a few sliced strawberries for a classic twist on this simple dish.
I have a humongous rhubarb plant that my grannie gave me, it is seriously huge, I harvest endlessly off of it from about April through October. I get so much yield from it that I freeze the extra or give it to my neighbors (the neighbors that like it that is) it does seem to be a love it/hate it kind of food. If you’re in the love-it category and you don’t have your own plant, you can sometimes find it in the frozen veggie section of the grocery store and occasionally in the fresh produce department. Nuff said
LETS GET COOKIN’!
24 Oz fresh or frozen rhubarb
1/2 cup water
1/4- 1/2 cup sugar
Rinse and chop rhubarb. Place in medium sauce pan with water and sugar, using medium heat cover and simmer until tender. Remove lid and let any excess water evaporate if a thicker sauce is desired.
Rinse your rhubarb (I had 24 oz here) Chop into 1″ chunks, place in sauce pan and add about 1/2 cup of water and (depending on how sweet or tart you wold like it) add 1/4 to 1/2 cup of sugar. You need to add a little bit of sugar to break down the fiber of the rhubarb, it doesn’t have to be a lot but you do need some. You can use just a couple of tablespoons if you don’t want too much sugar. Cover and simmer until rhubarb is tender (about 15-20 min) If you want your sauce to be thicker, you can simmer it uncovered after it is tender to evaporate any extra water. You will have a nice sauce to….Eat, add to buchi, Ice cream…any other ideas? Oh and by the way you can store it in the refrigerator for about a week… if it lasts that long!
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