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