I spent yesterday afternoon picking, washing, and chopping rhubarb. I picked so much rhubarb, in fact, that I didn’t even come close to chopping it all, but I did manage a fine pot of strawberry rhubarb sauce for supper, so there’s that.
Today, I thought I’d share my recipe. I even remembered to take pictures last night while I worked! FYI, those are the prettiest strawberries I’ve seen in ages. Yum.
Strawberry Rhubarb Sauce
6 qts. rhubarb, washed and chopped
2 lbs. strawberries, chopped
3 c. sugar
Wash and chop fruit. Combine in large pot. Add sugar and mix well. Let simmer on medium low heat till fruit reaches desired tenderness; let cool. Serve alone or over ice cream.
Note: I started with two cups of sugar, but added a third later. If you have more strawberries, that adds to the sweetness, so then you might not need as much sugar. I let my sauce simmer around two hours, and pulled it off the heat when it started to froth. You can run it through a blender if you like it smooth, but I like mine chunky, so I didn’t. Once cooled, this makes a thicker sauce, which my family likes. Adding water thins it out.
(c) 2015. All rights reserved.
Suddenly they all died. The end. 
I moved to a home recently that had three well established rubbarb plants. I was wondering what to do with it! Thanks! Keep your fingers crossed!
LikeLiked by 1 person
I tried to establish my own rhubarb plant once, but that failed spectacularly, so I was pretty tickled when the acreage we bought came with an established rhubarb patch. My mom and my grandma used to make sauce and pie and jam out of it, and while I like to think I make excellent rhubarb sauce and a fair rhubarb pie, I’ve never tried my hand at jam.
Of course, now that my sister’s shared our grandma’s recipe with me, I’m going to have to give it a try. 🙂 Good luck with your sauce! 😀
LikeLike