Rhubarb Sauce

Some people complain about having too much zucchini in their garden.  I used to, too, until we stopped growing it.  (There are only so many uses for zucchini, people.)

What I've got a lot of is rhubarb.  It positively thrives in our garden.  I peeked inside there this morning and I swear those stalks are tree-like in nature: very tall and sturdy! 

 

I knew that I needed to harvest it, and soon.  Last year I tried to freeze pieces of rhubarb and then use it throughout the year in crisps/pies, but I wasn't happy with the consistency (kind of squeaky/rubbery... ew).  So... this morning I decided to use up that rhubarb in the form of sauce!

Rhubarb Sauce

~Wash stalks and cut into chunks. (8-10 cups worth)

~Heat 1 cup of sugar* and 1/2 cup water to boiling, stir to dissolve sugar

~Add rhubarb

~Simmer 10 min. or until rhubarb is tender

~Cool

~Puree (my kids don't like chunks)

~Freeze

*you can add more sugar if you want it sweeter

I expected it to be a little jam-like... but it reminded me so much more of applesauce!  My kids all had a bowl-full for lunch and I plan to thaw it and serve it up throughout the year as I would applesauce, or use it for muffins or as a sauce over pancakes or waffles or ice cream.  Yum!