This rhubarb sauce reminds me once again of my grandmother. It’s a perfect balance between sweet and sour and will become a staple when it comes in season. It’s 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.
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How to make rhubarb sauce
Get out a medium saucepan.
Gather the ingredients – cut up rhubarb and cane sugar.
Place the rhubarb in the pan along with ½ cup sugar and ¼ cup water.
Heat the ingredients on medium and once the mixture comes to a boil, stir it and then lower the heat to a simmer.
Cook for 15 minutes or until it softens.
Transfer the rhubarb sauce into some jars.
You must have noticed the cheesecake in the background.
I dollop some sauce over the cheesecake.
Now let’s get a better look at the sauce, shall we?
So delicious! It’s perfectly sweet without being too sweet. Just how I like it.
I hope you enjoyed this rhubarb sauce recipe.
And as always, may all your dishes be delish!
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- 3 cups rhubarb (2 large stalks), cut up
- ½ cup sugar
- ¼ cup water
- Place rhubarb, sugar and water into a medium saucepan and turn the heat on medium
- Once it comes to a boil, stir it and lower the heat to a high simmer 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