Rhubarb Sauce

• Large saucepan.
• Large spoon or ladle.
• 8 cups chopped rhubarb, about 2 pounds. (Get yours at our farm stand!)
• 1/3 – 1/2 cup sugar
• 1/3 to 1/2 cup water

1. Put chopped rhubarb, sugar and water in a large saucepan.
2. Cook over medium heat until the mixture boils, stirring occasionally to keep from scorching.
3. After the mixture comes to a full boil, lower the heat to simmer.
4. Simmer for 10-15 minutes, stirring occasionally.
5. As the sauce simmers, add additional sugar to taste, if needed.
6. The sauce is done when the rhubarb is soft and breaks apart easily with your spoon.
7. Let cool.

I’ve been known to eat an entire batch of rhubarb sauce straight from the pan, just me, a spoon, and my sauce!

Most people, however, choose to serve their rhubarb sauce in a more elegant manner. Our favorite is crumbling a biscuit into a bowl, adding a scoop of vanilla ice cream, and topping with a ladle of barely-warm rhubarb sauce.

Or, spoon rhubarb sauce into a parfait glass, add a whirl of whipped cream or vanilla yogurt, and sprinkle with cinnamon.

That tart and tasty flavor can’t be beat!