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Rhubarb Sauce

Spring has finally arrived!

After several months of snow and harsh temperatures, it’s the time of year when rhubarb grows like a weed in my mountain town. I love when the rhubarb comes up as I know I can begin to plant my garden and the weeks of endless snow are reduced to small slushy storms that last for a few hours then quickly melt away in the afternoon sunshine. Rhubarb is the most reliable sign of spring and I have come to love it’s brilliant red stalks sticking out of new green grass covered in white snow. The bright plant brings me great comfort and joy as it signals the end of hibernating and brings the hope of spring and all things fresh and new.

Rhubarb sauce is so easy to make, and out of all of the stewed fruits, I find it to be the fastest. I’ve never had a rhubarb sauce take more than 15 minutes to make, even if I include the time it takes to chop the stalks off the plant and walk back into the house.

Few foods are as comforting to me as warm rhubarb sauce served over vanilla yogurt or eaten plain with butter, toasted walnuts, and an extra drizzle of honey.

5 from 1 vote
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Rhubarb Sauce

Ingredients

  • 3 stalks Rhubarb
  • 1/4 cup water
  • 1/4 cup clear honey
  • 1 Tbs butter

Instructions

  1. Chop the rhubarb into 1 inch pieces.

  2. Place the chopped rhubarb into a medium-sized sauce pan.

  3. Add the water and cook over medium heat. Cook for 5-10 minutes or until the rhubarb begins to soften and break down. Stir every couple minutes to ensure even cooking.

  4. Add the honey and mix together gently. Cook for another 5 minutes or so or until a sauce forms.

  5. Add the butter and gently stir in until it is melted in.

  6. Remove from heat and let cool. 

Recipe Notes

Feel free to add more honey for a sweeter treat, just be sure to stay within your dietary requirements and personal needs.

Serve over yogurt, add to a creamy smoothie, spread over the top of a SIBO-friendly crepe, or serve with a dollop of lactase-treated whipped cream or coconut whipped cream and a drizzle of warm honey for dessert.

 

5

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