Aunt Barb Sauce - Springtime Rhubarb Recipe from Oregon

Oregon has a number of spring crops. Among them are Asparagus, Rhubarb, Mint, Lamb, and Mushrooms (indoor crops). I've searched for some fun recipes to share with you. One of my favorite comfort foods is Rhubarb Sauce. When I was growing up I easily made up jokes with words. My Aunt Barbara (as did my Mom and Gramma) often made Rhubarb sauce, so I used to call it "Aunt Barb Sauce."

Sue's Aunt Barb Sauce (Rhubarb)

Ingredients:
6 cups chopped rhubarb (1"-2" pieces)
1 cup granulated sugar
2 tbsp water
Red food color (a couple of drops)

In a large saucepan, combine all the ingredients. Cook over medium heat, stirring, until sugar is dissolved. Reduce heat to medium low. Simmer, uncovered and stirring occasionally for about 15 min or until slightly thickened and rhubarb is soft and thready. If the sauce is a little on the green side, add a few drops of red food color to brighten it up. This sauce can be eaten hot, poured over vanilla ice cream or chilled like applesauce. We frequently ate Rhubarb Sauce and toast for breakfast .The combination of sweet and tart rhubarb flavors really perk up the day.

If you are lucky enough to grow rhubarb, remember that the only edible part is the stalk. The leaves are quite noxious. Rhubarb is easy to preserve for use throughout the year. Wash the stalks and cut them into pieces about 1" - 2" long. Lay the pieces on a cookie sheet and freeze them. Once they are frozen, slide the individually frozen pieces into plastic freezer bags in 6 cup quantities so they are ready to make into sauce or bake into a pie.


For a great Rhubarb Crisp, check out Jerri Brooker's Favorite Spring Things!

For the rest of the recipes in this series check out:

Eggs on a Cloud from Flery Manor
Shiitake Mushroom Saute from Angel Valley Farm
Leg of Lamb with Roasted Potatoes from Double U Ranch
Mushroom Quiche from Pistol River Farm

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