Thursday, July 7, 2011

Rhubarb Sauce


Think of it like applesauce made with a vegetable.  This rhubarb sauce is amazing.  Perfect for ice cream, on toast, or eating plain.  


Rhubarb Sauce
Ingredients
5 C rhubarb
1/8 C water
1/2 C sugar {you may wish to add more or less, to taste}
1/2 tsp. cinnamon

Directions
Chop rhubarb into small pieces.  Place into a medium saucepan.


Pour in the sugar, and stir until well mixed.


Add in the cinnamon.


Bring to a boil and then reduce to a simmer. Stir constantly as the rhubarb cooks apart.


Allow to cool. Then, pour into a canning jar or storage container.

Enjoy warm, or cool.  Store in the fridge.  

5 comments:

  1. I love all your rhubarb recipes! I'll have to save this one for next year - I'm out of rhubarb for this year! It looks really good :)

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  2. Oh wow I would of never thought of this. AMAZING!! I love rhubarb! Thanks!

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  3. Could you do the same thing with strawberries? We are not fans of rhubarb but would like to use this with your breakfast bars.

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  4. This sounds great! How much does it make and how long can it stay in the fridge?

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    Replies
    1. It made about 2 jelly jars full. And, we've kept it in the fridge about 1 month, and in the freezer for 1 year.

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