Friday, May 29, 2015

A lovely rhubarb sauce

We've been enjoying eating out of the garden again: lettuce, spinach, scallions, parsnips, cilantro, dill, rhubarb.  It has been so delicious and quite refreshing, such a nice change of pace from the winter's cabbage salads and sauerkraut.

My favorite treat this spring has been rhubarb sauce, sweetened with raisins and dates.

Rhubarb Sauce
  • 1-1.5 lbs of rhubarb
  • A big handful of raisins, chopped
  • A small handful of pitted dates, chopped
  • 3 cloves
  • 2-ish cups boiling water

:: Chop the rhubarb and combine everything in a pot that "just fits", pouring boiling water up to the half-way point.

:: Bring to a boil, then let simmer 10-15 minutes or until the rhubarb has broken down into a saucy consistency.

:: Enjoy warm or cool, with butter and maple syrup or coconut oil and honey.

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