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Monday, June 11, 2007

Rhubarb Sauce

None of this is exactly measured. Sorry!

Chopped rhubarb

Add just enough water to the rhubarb to just barely cover the bottom of the pan. If you think you need more later, you can add it. Put saucepan on medium-high burner. Bring to a boil, while slowly adding sugar. (I add mine in 1/4-cup increments.) Stir often. The rhubarb will break down into mush. The finished product should be a little thicker than soup, but not as thick as stew. It'll be sweet, but you should still be able to taste the sour rhubarb through the sugar.

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