Rhubarb Sauce

It is spring...and that always spells fresh rhubarb.  Though my garden supply is not quite ready for harvest...there is plenty at the farmer's market.  I recall having cherry rhubarb sauce at Knott's Berry Farm many decades ago...served as a side dish with their chicken dinner.  That was the inspiration for this recipe.  It is good served alone (like applesauce), with chicken or pork, or as a sundae topping for dessert.

Ingredients:

• 1.5 pounds rhubarb ~ about 5 cups chopped
• 1 cup sugar
• 3/4 cup water
• 3 tablespoons cherry flavored gelatin.

Method:

1. Cut rhubarb into 1/2 inch pieces
2. Place in saucepan, together with sugar and water.
3. Bring to a boil.
4. Reduce heat and simmer for about ten minutes or until rhubarb is soft.
5. Remove from heat and stir in cherry flavored gelatin.
6. Serve warm or cold.

Creamy Carrot Soup

Carrot soup...good anytime of the year!  Though most of us harvest our carrots in fall, I just dug up the carrots that spent the winter in the ground.  They were crisp and tasty, and some of them found their way into the soup pot before long. 

• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 tablespoons ginger root, minced
• 2 pounds carrots, sliced
• 2 medium potatoes, peeled and cubed
• 5 cups chicken broth (or vegetable broth)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg
• 1/2 cup cream (or milk, if you prefer)

1. Melt butter in large pot, over medium heat.
2. Add onion and saute until transparent.
3. Add garlic and ginger root.  Cook for several minutes longer.
4. Add broth, carrots and potatoes.
5. Simmer for 20-30 minutes, or until very tender.
6. Remove from heat.
7. Puree with hand held blender until smooth.
8. Return to stove.
9. Add seasonings and cream. 
10. Heat until steaming.
11. Serve.