Manage your expectations now, people. I am a born optimist given to hyperbole, so this recipe might not truly change your life. For me, though, the advent of spring is a big deal. Every year, I can hardly get over it. The happy-faced daffodils and the budding tulips, the overgrown lawns still too wet to mow, the baby chicks (eeeek! We have chicks now!) – all the little changes in the world come spring just cheer up my whole being. It’s not that I don’t love winter; the holidays and the anticipation that comes with each new year are wonderful. By the time it’s waning, though, and the crocuses peep up their purple heads and I see more frequent “sun breaks” (a term you’ll understand if you’re at all familiar with Northwest meteorology), I am so ready for the change.
Spring is life-changing, and nothing screams “Spring is here! Eat it!” more than rhubarb. Rhubarb sauce is an easy, perfect way to channel all that springy flavor into a tartly sweet addition to your meals. Ergo, rhubarb sauce is life-changing. Seems like pretty solid logic to me.
A couple of weeks ago, I grabbed a $5 pound of early rhubarb at the farmers market, with big plans for some cute little tarts on which I could dollop freshly-whipped cream. Then I dove into quite a busy few days, and the rhubarb was left to become, well, flaccid. “No $5 rhubarb of mine is going to waste,” said my little mind, so I washed the stalks and peeled away the funky-looking parts, diced them up and threw them in a skillet with a bit of water. I brought the mixture to a boil, and then simmered it until the rhubarb had softened, at which point I added some raw honey.
Bam! Rhubarb sauce. It’s the easiest way I’ve ever used rhubarb; easy enough that I did it on a work morning, before heading out the door. It’s going to go on top of soaked waffles tomorrow morning, with the aforementioned cream. I can’t think of a better way to start a weekend. Down the line a bit, when rhubarb becomes a little more common and economical at the farmers market, I think I’ll make a larger batch and can it.
It came together like so:
– 1 scant lb. rhubarb, diced
– Just enough water to cover the bottom of a medium skillet
– .5 C raw honey, or to taste
Bring the rhubarb and water to a boil, and then let it simmer, stirring occasionally and breaking up the rhubarb as it softens. Once it looks like sauce and all the rhubarb can be smooshed into the mixture, add honey until it’s sweet enough for you. Stay tuned for an upcoming post on the (life-changing?) benefits of raw, local honey.