Saturday, May 22, 2010
One last rhubarb recipe! I finially finished up the stash of rhubarb my mom shared with me-- she gave me enough to make 2 loaves of bread, 2 pies and one batch of rhubarb sauce! That's a lot of rhubarb (and believe it or not, I could eat more!)!
This is another childhood favorite. I know people use rhubarb sauce as a topping to ice cream or to accompany some tasty muffins, but I like it straight from a spoon!
I added a wee bit more sugar since the rhubarb I was using was more green/tart than red/sweet. I also added a few drops of red food coloring to give it a pinker hue. I also added in a smidgen of vanilla at the end, too.
2 tablespoons unsalted butter
4 cups thinly sliced rhubarb
1/2 cup white sugar
In large skillet, melt butter over high heat. Stir in rhubarb and sugar and continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.
Look how cute my little crab bowl is that I got in Florida in March!