Tuesday, June 1, 2010
Stewed Rhubarb was something my mother made in the Spring when I was growing up, because rhubarb was always one of the first things in the garden that could be harvested. This tart jam-like sauce can be served on pancakes or ice cream, but most often, we just generously spooned it onto plain bread. Tonight, I'm making biscuits to serve it on. This will be Blaze's first time trying rhubarb. DH doesn't like it, so I've waited until now, while he's out of town, to introduce it to Blaze.
Stewed Rhubarb (I told Blaze he was making his own jam, which is really what this is like)
4 cups of rhubarb cut into chunks
1/2 sugar (a little more can be added if the rhubarb is too tart after it cooks)
2 Tablespoons water
Place everything in a medium size sauce pan and cook over medium heat, stirring constantly for about 15 minutes, until all the rhubarb breaks down into a pink puree. Serve warm or chilled. Can be refrigerated for up to five days.
P.S. The stewed rhubarb is a success. Blaze just asked for more.