Rhubarb in the Garden
Spring and rhubarb go hand in hand. Every year it seems rhubarb is more and more in abundance. I enjoy freezing a bunch of it for great desserts in the fall, but mostly I love stewed rhubarb with toast for breakfast, rhubarb crisp for dessert and my favourite rhubarb custard pie.
RHUBARB SAUCE
- 2 lbs. rhubarb chopped in pieces
- 1 cup sugar
- 1/2 cup water
- pinch of salt
Combine all in a sauce pan and cook for 10 minutes or until soft, stirring often. Allow to cool completely. Serve over pound cake, ice-cream or on its own. Sugar may be reduced for a more tart flavour. Fresh sliced strawberries can be thrown into the cooled rhubarb for an added natural sweet taste.
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I am so yumming on this recipe. I love rhubarb! It’s a big treat here in Indiana. I live in an apartment, so I don’t have any, but I can usually get some from some local Amish families. Which reminds me. That picture you have as your header looks SO familiar. It’s a common sight here, as we have so many Amish farmers, to see men standing behind a team of four to do their work. So nice…
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You are so right Cynthia! There is nothing like watching a good team of horses working with their farmer in the field!
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