CSA week 4, May 24
June is almost here! So many goodies are ready to eat, and I've been feeling like rhubarb tends to get lost in the mix. It does require a little more prep than other produce that you could just eat raw, but it's definitely worth it. The easiest, and quickest thing to do with rhubarb (and my favorite) is to make Rhubarb Sauce. Eat it plain like applesauce, or put it on some vanilla ice cream for a refreshing treat!
6-8 medium stalks of rhubarb
1/2 to 1 cup sugar
1. Wash your rhubarb and cut into equally-sized pieces. I usually go about an inch long and give or take depending on the thickness of the stalk.
2. Put a small, small amount of water in the bottom of your saucepan, just enough so that the rhubarb doesn't burn to the bottom. If you add to much, your sauce will become watery.
3. Add rhubarb to saucepan and use medium-low heat to cook it down. Keep stirring to avoid burning.
4. Once completely cooked down, remove from heat and add sugar. The amount of sugar is completely up to you. I like slightly tarter rhubarb myself. Remember that things taste sweeter when warm, so don't be afraid to add a little more sugar.
This turns out not to be a super pretty food, unless you add some color to it. I would recommend adding strawberries while the rhubarb is cooking down to give it a pinkish color.