Strolling around your local farmer’s market during the spring will invariably include the options of various greens, ramps, and rhubarb. Rhubarb? Yes, rhubarb is one of my favorite treats of the spring and I eagerly grab a bunch as soon as the fresh crop appears. Maybe you’re curious/confused about this green/red vegetable/fruit that’s tart/tangy. Maybe you think it can only be used for pie. Maybe you better think again!
My love for rhubarb admittedly does come from pie, specifically my mother’s rhubarb pies. Not strawberry rhubarb, thank you, but plain old rhubarb with homemade crust pie. I can’t make it like her; no one can. But the sour pucker-punch of that pie will forever be one of my favorite food memories and will forever make me a fan of rhubarb. It also, since I can’t duplicate that dish, puts me on a quest to find something I can make with rhubarb that is darn tasty.
Enter my rhubarb sauce.
In all my experiments with different foods and flavors, I am always on the quest to mix them in creative and inspired ways that will bring out their unique flavors. Nothing too busy, too crazy, too time-consuming. This simple sauce does just that. It comes together very quickly and the flavors blend perfectly. Most rhubarb recipes have sugar added, but mine does not. Not to worry; it is just sweet and tart enough! Best of all is you can use it in all sorts of ways – perfect for your healthy, clean food plan! This week I doubled my recipe and plan to freeze because I know I will want some of this after rhubarb season has passed! I have eaten this:
with chicken/quinoa/veggies (that asparagus, oh my!)
spread on whole-grain English muffin
in a yogurt bowl