Wednesday, May 27, 2009

Rhubarb Aplenty

I was graced with a big beautiful bag full of rhubarb this past weekend. Mine is not quite ready for picking so I was pretty excited to be able to use this instead. I adore the tangy taste of rhubarb and save it only for warmer months as to make it more special.

I decided to make rhubarb sauce as to be able to use it on all different kinds of things throughout the following couple of weeks. There isn't really much to it.

Peel and chop the rhubarb
Throw it in a sauce pan with a little water
At a bit of sugar (whatever your taste may be)
Boil down to a sauce for about 20-25 minutes.
That's it!!!

Then you can use it on so many different things. Today I made mini pastry dishes. I quickly made a little pie crust, cooked them in mini bundt pans, brushed with butter and then added a little sugar. THEN... I filled them with ice cream and poured the rhubarb sauce over the top. Then just for the heck of it I added a few strawberries!

You can also use the sauce in yogurt. Over french toast. In cheesecake. Or you can use it as a sauce for many different avenues and too little rhubarb to last!


Louise said...

Looks delicious! Great photos too. I love the colors, they're so complimentary.

Beth said...

I'm officially "stealing" rhubarb tonight and making this sauce to put over ice cream. Our next door neighbor has a huge plant in the backyard, but the house is up for sale and the owner deceased, so we decided it isn't really "stealing."