Yikes — it’s 92°F here today. Buh-bye tulips and daffodils. Hello, window air conditioners that do not properly fit the windows in this 19-century house. We have to hire Phillip the Clever Contractor to install these appliances each year. Otherwise we’d roast, not rest, in bed at night.
Do you have central air? I’m jealous of you.
Now, because of the heat, I think today’s kitchen adventure should involve just 3 ingredients, and not more than 10 minutes of cooking time. Rhubarb Sauce meets these requirements. It’s not too tart, not too sweet. And it goes perfectly with all kinds of things. Like yogurt. And vanilla ice cream. It pairs up nicely with savory stuff, too, including roast duck, grilled chicken, baked pork tenderloin. I hope you’ll give it a try.
The decision is entirely yours.
Oh. If you don’t have a kitchen scale, 1 lb diced rhubarb measures out, more or less, to 4 cups.
Sorry about that. Storage is at a premium here.
And if you’re a criminal, you can add some strawberries to the sauce. I say “criminal,” because strawberries and rhubarb are not in season at the same time.
I’ll bet you have every intention of adding out-of-season strawberries to the sauce. Please proceed as your conscience dictates.
It’s also delicious, as I mentioned earlier, on anything and everything. Wanna make a rhubarb parfait? Simply spoon some sauce into the bottom of parfait glass, add a layer of yogurt and a layer of granola. Keep adding and layering until you reach the top of the glass. Then devour your luscious loot in some shady spot outdoors.
When it comes to sheer versatility, not to mention extraordinary taste, I don’t think you can be this rhubarb sauce. Give it a go, okay?
Here’s the printable:
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