It is that time of year when rhubarb begins to show up in stores or your garden if you are lucky enough to have one. Rhubarb is a little like Scotch whiskey. You either like it or you don't. Or some would say "it's an acquired taste". I happen to be in the camp of rhubarb lovers. I love strawberry rhubarb pie, rhubarb pie, rhubarb crisp, sour cream rhubarb bars and on and on, but most of all I love rhubarb sauce. It is very simple to make, keeps well in the refrigerator and is delicious. I love it with a little cream for dessert, on ice cream as a topping, or even as a side with roast pork instead of apple sauce. We use a recipe that came from my mother-in-law, Elna Jordahl. I hope you will give it a try.
Ingredients:
4 Cups Rhubarb, cut into 1/4" long pieces
2 Cups Water
2 TBSP Tapioca
11/2 Cups Sugar
4-5 Drops Red Food Coloring(if desired)
Preparation:
Add rhubarb and water to a large sauce pan. Bring to a simmer over medium heat and simmer for 10 minutes. Let cool to room temperature. Stir tapioca and sugar into rhubarb/water mixture. Add food coloring if desired. Let sit for 5 minutes. Return pan to heat and bring to a boil. Stir constantly and let boil for a minute or two. Let cool and transfer to a sealed container. Refrigerate. We serve with a little cream as dessert or as a side for roast pork.
