Grandma’s Rhubarb Sauce
My father always grew rhubarb in our garden. Every spring there was so much rhubarb stalk (that’s the only part of the plant you can eat) that we made rhubarb pie, cake, sauce, and almost anything we could think of to use it up. This is my mother’s recipe for rhubarb sauce. It’s a little tart, but I think it’s perfect for most cakes and plant-based ice creams. I even like to spread it on toast for breakfast.¼ cup water
½ cup Sucanat or pure maple syrup
2 cups fresh or frozen (thawed) rhubarb, diced
1 teaspoon grated lemon zest
⅛ teaspoon ground nutmeg
Yields: 2 to 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
In a small saucepan, bring the water and Sucanat to a boil over medium heat. Add the rhubarb and cook for 10 to 15 minutes, stirring frequently. When the rhubarb becomes a thick sauce (like applesauce), remove the pan from the heat and stir in the lemon zest and nutmeg. Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for 10 to 14 days.
