Rhubarb Sauch with a Touch of Vanilla
Even though I've been blogging for more than a decade, I haven't shared anything about rhubarb. The reason is a simple one - we only planted it last year.
When I was a child, my dad grew rhubarb and my mom made the most delicious rhubarb sauce. Rhubarb sauce is a good substitute for applesauce - it has a tart flavor and is a perfect dinner side dish.
Rhubarb is technically a vegetable, although most people use it in dessert recipes.
2 cups chopped rhubarb (rinsed first)
1/3 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla extract
Begin by preparing the rhubarb (rinsing and chopping). In a medium saucepan, add everything except for the vanilla (see picture below).
Bring to a boil and then cook on medium low heat stirring gently.
You will notice that the rhubarb pieces will begin to disappear until it becomes sauce (see picture below). Finally, stir in the vanilla extract.
(A good variation is to add strawberries - I'll probably do a separate post for that version)
Allow to cool. Serve warm or put in the fridge for a cooling summer treat.
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This brings back memories. When I was young, my Mom would cook rhubarb and I loved it warm. It was a little tart which I loved.
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