I haven’t had rhubarb sauce for probably 15 years. That all changed on Friday night after a trip to the grocery store produce section led me to snag a few nice stalks of rhubarb. I had no idea how to cook it but I drove home with memories of rhubarb in “Gramps’” garden and the unmistakable smell of rhubarb sauce on the stove top. I quickly found a recipe online and banged out a batch in minutes flat.
It was really tasty. Just the perfect balance of tart and sweet. I’m thinking that I might spike my next batch with a good dose of vanilla. I’m not sure why, I just think it might add some depth to the flavor. I’d also like to see what else I could do with it. Might make a great sauce in its unsweetened state. Something like a rhubarb balsamic reduction, maybe?
UPDATE: Turns out Mark Bittman’s “Bitten” blog has a regular series of updates on rhubarb uses and there are actual festivals dedicated to the sweet, tangy stalk. Go figure. Gramps would be pleased.
UPDATE TWO: I found a recipe for rhubarb soda online and decided to make it intersting and throw in a shot of vodka. Long story short, the Mrs. requested one as she was cooking dinner and we both enjoyed it. I strained the sauce, added club soda, ice and a shot of vodka. Would look nice with a sugared rim and a chunk of raw ‘barb as a garnish next time. Here’s how it the first one photographed. Pink ‘n purty.