This simple sauce will jazz up your pancakes, cheese plate, parfaits and even barbecue sauce. Follow my simple 1-2-3-4-5 recipe for a sweet-tart sauce.
My first rhubarb of the year is ready to harvest and I’m beyond excited. As one of the few remaining truly seasonal vegetables, rhubarb seems to scream SPRING!
When I was little, our family went for long springtime walks over our hilly pasture land. My sisters and I liked to visit an old homestead and play we were in Little House on the Prairie. There wasn’t much left of the broken down shack. But what did remain – a remnant of the homesteader’s original garden – was rhubarb (and horseradish!) My dad – an agronomist – said this is typical: Rhubarb plants are extremely hardy.
1 pound of rhubarb (about 4 cups chopped)
2 tablespoons orange juice or water
Add 1/3 cup sugar
Cook about 4-5 minutes
That’s it. And while I can think of at least a dozen other uses, here are four of my favorite uses for Rhubarb Sauce:
1) Yogurt & Granola Parfait
Just spoon layers alternately of Greek yogurt, Rhubarb Sauce and granola. Top with fresh raw rhubarb that’s been dusted with sugar.
2) Top Pancakes, Waffles or French Toast
Katie over at Healthy Seasonal Recipes tops her Lemon Almond Ricotta Pancakes with Rhubarb Compote – a delicious two-ingredient rhubarb sauce.
4) Barbecue Sauce
My good friend Amy Myrdal Miller gave me a paper copy of her ‘secret’ Rhubarbecue Sauce‘ years ago. But I’d forgotten about it until moving here to the St. Louis area – otherwise known as Barbecue Nation – by locals. Inspired by Amy’s secret sauce, I now mix my 1-2-3-4-5 Rhubarb Sauce into my favorite purchased barbecue sauce for awesome tart taste (like adding a bit more vinegar.) And of course, that means you’ll get a few more rhubarb veggies along with whatever you are barbecuing – be it tofu or tenderloin!
Have you ever cooked with rhubarb? How do you like to use it?