I love rhubarb. Crisp, pie, but one of my favourite ways to eat it is in sauce over ice cream or (this may be kinda weird…) on Rice Krispies with a lot of milk. By the end of it, the milk has curdled a little bit, but that’s totally the best part! I planted a rhubarb this year in a large pot and it’s doing well (as long as the aphids don’t destroy it…we have a massive ant colony in our yard and they’ve taken advantage of some of my garden. Grrr… ) but haven’t harvested it yet. Jen, David’s sister, bought a bunch of rhubarb from the farmer’s market for me and gave it to me on Mother’s Day. I cooked it into sauce, and wanted to write down the recipe here so I can finally take it off the whiteboard where it’s been since May. :/ Hopefully I’ll be able to remember it’s here so that I can calculate how much rhubarb to buy/harvest in order to make a decent amount of canned sauce. I’ve frozen the small amount of sauce I didn’t get around to eating this time around, but I’d much rather have a large batch that isn’t taking up any space in the freezer. As of this writing, we don’t have a separate freezer at our house, but that’s probably our next major household expense. This is a crazy easy thing to make, so I mostly wanted to be able to quickly check for quantity, and because I liked the tartness/sweetness ratio I pulled off, so I wouldn’t have to experiment.
Sorry for the weird back and forth with metric and imperial measurements, and the imprecision I put in…I’m just kinda going with what I’ve got written down, and honestly, it’s REALLY hard to screw this up.Karin’s Rhubarb Sauce (makes 4 cups of sauce, plus one serving over ice cream. What? I wasn’t going to waste it!)
About 1 kg of raw rhubarb trimmed, washed and cut into approximately 1″ chunks. *
2 cups of white sugar. **
Put the sugar into a large pot or saucepan and warm it up (not necessary, but it seemed to melt the sugar a bit easier) then put the cut up rhubarb into the pot with the sugar and stir it up. Turn off the heat and let it sit for anywhere from 15 minutes to 3 hours until the sugar melts. The recipes I found had a range of times. Turn on the heat to about medium and cook until the rhubarb is soft (about 5-15 minutes). Make sure you’re stirring. Mash with a potato masher if you want it smoother, or leave it for a chunkier sauce. Remember that the sauce will be more tart if you leave it in chunks because the sugar probably won’t penetrate into the fruit.
Eat right away, freeze or can using proper canning techniques.
* DISCARD ALL LEAVES. They’re extremely toxic. Most recipes mention this, and most people know, but just in case someone stumbles across this recipe and didn’t know that. Because I have a 6 month old who likes to chew on my fingers, I also wore disposable vinyl gloves and washed up really well. Paranoid? Maybe.
** I like sour and bitter things a LOT (tonic water, beer, lemon etc), so this might be too tart for some people. Add sugar to taste. You can add sugar pretty much any time while the sauce is still hot, or even when serving individually. :) I’ve also heard of people using honey, which sounds freaking amazing, but I have no idea how much to substitute.