Wednesday, April 18, 2012

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.

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