Rhubarb Sauce
I love Rhubarb anything! I have been eating Rhubarb since I was a kid. I made this recipe to put on my English muffins. It is like eating a tart applesauce and I even eat it right out of the bowl. Although Rhubarb is officially a vegetable, a lot of people consider it a fruit. This is probably due to the fact that fruit is often mixed with the Rhubarb in most recipes. This takes only minutes to make. I pick my fresh rhubarb from our garden and freeze it in 1/2″ pieces. When I take it out of the freezer, I thaw the Rhubarb and drain it in a strainer. If you are using fresh Rhubarb, you will not need to strain it but it may take a little longer to cook down.
In a medium saucepan over medium heat
add water, sugar, rhubarb and butter.
Cook until Rhubarb is the consistency of
a thick applesauce. Add lemon juice,
cinnamon and vanilla stirring well.
Remove from the heat and spread on
muffins, biscuits, ice cream….etc.
Store leftovers in the refrigerator.
Rhubarb Sauce
http://www.InDianesKitchen.com
Ingredients
- 2-1/4 cups clean, diced rhubarb
- 1/3 cup sugar
- 1/4 cup water
- 1 Tbl butter
- 1/4 tsp lemon juice
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
Directions
- Wash rhubarb and cut into 1/2″ pieces. If using frozen rhubarb pieces, measure frozen and then thaw and drain liquid.
- In a medium pan over medium heat bring water and sugar to a boil.
- Add butter and Rhubarb cooking until liquid is gone and rhubarb is the consistency of a thick applesauce.
- Stir in lemon juice, cinnamon and vanilla until combined.
- Remove from the heat and serve on an English muffin, biscuits, toast, over ice cream…etc. Cover and refrigerate leftovers.
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Categories: Fruit, Vegetables/Slaws/Salads