My first time… cooking and eating rhubarb
I would never categorize myself as picky or finicky, in fact I would call myself a “trier”. Ever since I was a child my mom would make us try at least a few bites of everything on our plate, even if we had tried it before. This idea has carried over into my adult life, but somehow I have made it to 26 without ever having eaten rhubarb.
This spring and summer I have been watching a large rhubarb plant grow in our backyard. On my parents recent visit my mom did some harvesting and I was left to figure out what to do with this enormous jungle-looking plant.
After a little bit of searching I decided to whip up some Rhubarb Sauce– this is DIVINE! Begin by cutting off the leaf end as well as the root end
Thinly slice the rhubarb stalks–these 8 stalks yielded a little over 4 cups once sliced
In a large pot melt two tablespoons of butter or margarine over high heat
Add 1/2 cup packed brown sugar…
And four cups sliced rhubarb to the pot
Stir in a few dashes of cinnamon and a teaspoon-ish of pure vanilla. Stir over high heat for 15 to 20 minutes for all the flavors to meld together. The sauce will have a somewhat light brown hue (no worries, this is totally normal) for serving purposes I added a couple of drops of red food color to liven things up!
It may not look like much, but wow is it wonderful– the sauce is a perfect mixture of summer and fall flavors. So, after dinner tonight it was time to use the sauce.
Verdict?: I wish I had more rhubarb!