This is my root toot tootin’ rhubarb sauce. This sauce reminds me once again of my grandmother. It is root toot tootin’ good!
When I was growing up, we had a honking (big) rhubarb plant in our backyard.
I loved seeing that rhubarb plant. I would watch it as it grew. We were told more than was normal that the leaves of the rhubarb plant were poisonous and we were not to eat them.
We weren’t little kids. And it wasn’t as if we would run out, pell mell to the plant and graze on the leaves like goats. Normally, I wouldn’t eat any of the leaves or plants in the back yard.
I wonder why they thought they had to warn us? And so often? Perhaps they were secretly hoping we would try the leaves. There were 5 kids and I’m sure it wasn’t cheap to feed us.
Just kidding. My parents were overly protective.
Grandmothers and Pie crust
Does your grandmother make the best pie crust? Mine did. Is it a generational thing? I know that people of that generation made a heck of a lot of pies. So they had a lot of practice.
Leave a comment if your grandmother made good pie crust as I’m longing to know.
Christopher makes really good pie crust. I have to say I’ve only made a few crusts in my life and I’m okay with that. I think I don’t attempt it because I remember my grandmother’s being soooo delicious and flaky that I couldn’t begin to compete.
On to the Rhubarb Sauce
We have sliced rhubarb and sugar.
First, I place the rhubarb in the pan, along with 1/2 cup sugar and 1/4 cup water. Then I turn the heat under the pan to medium and stir it once the mixture comes to a boil. Finally, I lower the heat to medium/low and let the rhubarb mixture cook for 15 minutes or until it softens.
Once it cools, I transfer the rhubarb sauce into some jars.
You must have noticed the cheesecake in the back ground.
Yes, I know you did.
Sorry, but that is a future post, so it is not live yet.
I take a spoon and dollop some rhubarb sauce over the cheesecake.
Now let’s get a better look at the sauce, shall we?
This rhubarb sauce is so delicious! It’s perfectly sweet without being too sweet. Just how I like it.
So, I hope you enjoyed this rhubarb sauce recipe.
Please feel free to Yum the recipe to Yummly, Pin any photo to Pinterest and leave me a comment, if you will!Print
This rhubarb sauce is deliciously sweet, but not too sweet!
- 3 cups cut up rhubarb, (2 large stalks)
- 1/2 cup sugar
- 1/4 cup water
- Place rhubarb, sugar and water into a medium saucepan and turn the heat on medium heat
- Once it comes to a boil, stir it and lower the heat to medium/low and cook for 15 minutes or until the rhubarb softens
- Let it cool before you either use it (my preference) or jar it up
- Dollop over some ice cream or cheesecake
- Serving Size: 2 tablespoons
- Calories: 39