It’s the most wonderful time of the year – rhubarb harvesting! Maybe a close second to the garlic harvest or the the tomato harvest. And it just happens that my rhubarb is a gigantic monster this year, so this will be the first of a few harvests!
One of my very first posts on this blog last year was about rhubarb where I talked about growing it and preserving it. This year I don’t have a ton of time, so a bit of rhubarb got cut up, bagged up, and stuck in the freezer. But some of it got made in to rhubarb sauce for ice cream.
This is one of those recipes that is reminiscent of my childhood living in the country. It makes me think of the end of the school year and the beginning of summer. It’s a good thing. To make it, just cut rhubarb in to about 1 inch bits, add to a pot with a little bit of water (enough to just cover the bottom of the pot), and as much sugar or sweetener as you like. Simmer it on the stove, stirring every now and then, until it is quite thick and the rhubarb has broken down. Let it cool and store in the fridge in a jar, and when you’re ready, dump as much as you like over top of vanilla ice cream. If you happen to have quite a bit of liquid in your rhubarb sauce, you can reserve a bit of it to add to lemonade, fizzy water, or ginger ale.
I’ll be thankful for this rhubarb in the dead of winter. To freeze, just wash, dry, cut and bag the rhubarb.
I still have a tonne of rhubarb to harvest! I am eying a few recipes in this book I got for my birthday, so I’m hoping to try a few of them out. Do you have any favorite rhubarb recipes? I’d love to hear about them!